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New potatoes & peas in dill sauce
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| Artist: |
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| Categories: |
Beans, Herbs & Spices, Peas, Potatoes, Seasonings, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| lbs | Golf-ball-size new potatoes | | 1 1/2
| lbs | Fresh garden peas, -OR- | | 1
| lbs | -Edible-pod peas | | 3
| tbsp | Butter | | 2
| tbsp | Flour | | 1 1/4
| cup | Milk or Half-and-Half | | | Salt | | | Freshly ground pepper | | 1
| dash | Cayenne pepper | | 1/3
| cup | Chopped dill | | 2
| tbsp | Lemon juice, or to taste |
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Procedures:
| 1 | Scrub the potatoes well but do not pare them. | | 2 | Halve them and cook in lightly salted boiling water 10 to 15 minute, or until just tender. | | 3 | Drain and keep warm. | | 4 | shell the garden peas or string the edible-pod peas. | | 5 | Place them in a large skillet with water to half-cover them. | | 6 | Cover with a tight-fitting lid and cook 3 to 10 minutes, or until just tender. | | 7 | Drain and keep warm. | | 8 | meanwhile, melt the butter in a saucepan and stir in the flour. | | 9 | Cook over low heat, stirring constantly, for 5 minutes. | | 10 | Stir in the milk or cream and cook over low heat for about 10 minutes. | | 11 | Season with salt, pepper, and cayenne. | | 12 | Stir in the dill and lemon juice. | | 13 | combine the peas, potatoes, and sauce in a large skillet and heat through over a medium heat. | | 14 | Adjust seasoning and serve hot. | | 15 | * |
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