CREAMED PEAS AND NEW POTATOES
Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.
Provided by Berta Rowland
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
- In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
- 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. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g
PEAS AND POTATOES WITH MINT
When the season strikes, why not combine three types of peas and red potatoes for a summer side that sings.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 8
Steps:
- In a medium pot, bring potatoes to a boil in salted water over high; reduce heat and simmer 12 minutes. Add peas and cook until bright green and crisp-tender, 2 minutes; drain. Transfer to a bowl and toss with butter, lemon zest and juice, and mint; season with salt and pepper and serve warm.
Nutrition Facts : Calories 195 g, Fat 6 g, Fiber 6 g, Protein 7 g, SaturatedFat 4 g
CREAMED GARDEN POTATOES AND PEAS
New potatoes and peas are treated to a creamy sauce for this special side. -Jane Uphoff, Cunningham, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.
Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
GLAZED PEAS AND POTATOES WITH MINT
My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish.
Provided by ChefBillT
Categories Side Dish Vegetables Green Peas
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Put peas in a bowl.
- Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
- Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
- Stir in parsley and mint.
Nutrition Facts : Calories 89 calories, Carbohydrate 13 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.9 g, Sodium 162.9 mg, Sugar 0.4 g
CREAMED POTATOES & PEAS
"Early in June, we helped Mom pick the first green sweet peas of the season. Mom combined them with potatos and green onion to create this creamy dish, which we all loved." -Ginny Werkmeister, Tilden NE
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
Nutrition Facts : Calories 236 calories, Fat 11g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 355mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 4g fiber), Protein 8g protein.
POTATOES, PEAS, AND MINT
Baby potatoes get a coating of mashed peas and mint that brings out their inner earthiness.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 6
Steps:
- Cook potatoes in a pot of boiling water until easily pierced with a fork, 11 to 14 minutes; drain. Halve potatoes. Meanwhile, simmer peas in a saucepan of water until tender, about 4 minutes; drain, reserving 1/4 cup cooking liquid. Crush peas with 1 tablespoon olive oil and 2 tablespoons reserved cooking liquid using a fork. Gradually stir in remaining 2 tablespoons cooking liquid until mixture is thick and chunky. Toss potatoes with pea mixture, mint, salt, and some pepper. Drizzle with additional tablespoon oil.
Nutrition Facts : Calories 145 g, Fat 4 g, Fiber 4 g, Protein 4 g, Sodium 231 g
SMASHED MINTED PEAS
Enjoy a fresher, seasonal version of mushy peas. If you prefer them very soft, you can purée them. They make an ideal side dish to homemade fish and chips
Provided by Barney Desmazery
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Melt the butter in a small saucepan over a medium heat and sizzle the shallot for 5 mins until soft. Add the stock and peas, and bring to a simmer. Cook gently for 10 mins until the peas are soft.
- Roughly mash the pea mixture with a potato masher, or, if you prefer a smoother texture, purée with a hand blender. (It's best to leave some of the peas whole or roughly crushed for texture.) Season to taste and stir through the mint leaves just before serving.
Nutrition Facts : Calories 134 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium
CREAMED NEW POTATOES, PEAS AND PEARL ONIONS
Categories Milk/Cream Dairy Onion Potato Vegetable Side Thanksgiving Pea Fall Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Cook potatoes in pot of boiling salted water until just tender, about 20 minutes. Drain and cool. Cut potatoes in half.
- Melt butter in heavy large saucepan over low heat. Add flour; whisk until mixture bubbles and thickens (do not brown), about 3 minutes. Gradually whisk in milk. Bring to simmer, whisking often (sauce will be thick). Simmer until very thick, stirring often, about 10 minutes. Mix in cream and nutmeg. Season with salt and pepper. Mix in potatoes. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing, stirring often.) Mix peas and onions into sauce. Cook over medium-low heat until vegetables are heated through, stirring often, about 8 minutes.
MOM 'S CREAMED PEAS AND POTATOES
This is a basic, cheap vegetable side dish that is filling and it gives you something to do with canned veggies that is a little different.
Provided by Dienia B.
Categories Potato
Time 14m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Heat up peas and potatoes in saucepan.
- Make a thin roux with flour and milk.
- Add to peas and cook until thickened.
- Season with salt and pepper.
CREAMED MINT PEAS AND POTATOES
Make and share this Creamed Mint Peas and Potatoes recipe from Food.com.
Provided by Millereg
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place potatoes in medium saucepan.
- Add cold water to barely cover potatoes; add one teaspoon salt.
- Bring to boil over moderate heat; cook ten to fifteen minutes or until tender; drain.
- Meanwhile, separately cook peas according to package directions.
- Drain the peas, stir in the mint; keep warm until needed.
- Add milk and butter to potatoes; heat until bubbling.
- Combine flour and 1 tablespoon water; mix well.
- Add to potatoes; cook, stirring, until thickened.
- Add peas; mix well.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 263.1, Fat 4.9, SaturatedFat 2.9, Cholesterol 17.1, Sodium 730.7, Carbohydrate 44.9, Fiber 6.6, Sugar 5.1, Protein 11.2
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