Wednesday, July 21, 2010

1 pound baby red potatoes, quartered
1 cup shelled, fresh peas (or frozen peas, thawed)
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

1. Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Add peas when approximately 5 minutes of cooking time remain (DO NOT OVERCOOK!) Drain into a colander.
2. Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

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