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
CREAMED PEAS AND POTATOES
I've had this recipe for years. The green from the peas and the red skins on the potatoes make a very attractive (and delicious) side dish. It is outstanding served with salmon and a wonderful addition to a meat loaf meal. And best of all -- it's quite easy to prepare.
Provided by Bobbie
Categories Low Protein
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in saucepan, cover with water and cook until tender.
- Cook peas according to package directions, adding the sugar.
- Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
- Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
- Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.
- Serve immediately. Garnish with a sprig of fresh dill if desired.
CREAMED PEAS AND POTATOES
Creamed Peas and Potatoes are a versatile side dish with vibrant crisp peas and tender potatoes. Creamy comfort food at its finest!
Provided by Erica Walker
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Boil potatoes in salted water until just done/fork tender, approximately 10-15 minutes depending on the size of your potato cubes (you don't want them overdone or they will get mushy real quick). Drain and set aside.
- In a medium-sized saucepan, melt butter over medium heat.
- Slowly add flour, stirring, until flour/butter mixture becomes doughy (you may not need all the flour).
- SLOWLY add milk, whisking constantly until mixture becomes smooth and creamy. You want it to be a gravy consistency so add more milk if it seems too thick. Add salt and pepper, to taste.
- Add peas and bring to a slight simmer.
- Carefully stir potatoes into creamy mixture until potatoes become well covered and serve!
Nutrition Facts : Calories 394 kcal, Carbohydrate 65 g, Protein 11 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 29 mg, Sodium 161 mg, Fiber 7 g, Sugar 9 g, ServingSize 1 serving
SMASHED NEW POTATOES WITH PEAS, LEMON, AND PEARL ONIONS
Steps:
- Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they're large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
- Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper. Scatter the watercress over the top, fold it in just until it wilts and call it a day.
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
PEAS AND NEW POTATOES IN CREAM
Not an everyday dish, but this would certainly be a good holiday or special occasion side dish. From my All-Time Favorites Cookbook.
Provided by DailyInspiration
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Steam new potatoes about 20 minutes or until fork-tender. Combine peas, salt and sugar in a saucepan and add water to cover. Cook uncovered, 5-8 minutes, or until tender (if using frozen peas it may take less time). Drain; return peas to pan.
- Add butter and green onions to peas. Heat until butter is melted. Add potatoes, pepper, and cream. Heat through, but do not cook.
CREAMED PEAS AND NEW POTATOES
Make and share this Creamed Peas and New Potatoes recipe from Food.com.
Provided by Carol
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub potatoes, and cut any large ones in half.
- In a medium sauce pan, cook potatoes in a small amount of boiling salted water for 10 minutes.
- Add peas and cook 5 to 10 minutes more. Drain.
- In same sauce pan, melt margarine over medium high heat and cook onion until tender.
- Stir in flour, salt and pepper.
- Add milk all at once. Cook and stir until thickened.
- Cook and stir 1 minute more, then add potatoes and peas. Heat through.
Nutrition Facts : Calories 207.9, Fat 5.4, SaturatedFat 1.9, Cholesterol 8.5, Sodium 362.8, Carbohydrate 32.8, Fiber 5.4, Sugar 5.1, Protein 7.7
NEW PEAS & NEW POTATOES
Make and share this New Peas & New Potatoes recipe from Food.com.
Provided by Aroostook
Categories Potato
Time 25m
Yield 5 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in enough water to cover.
- Simmer until tender.
- Add fresh peas and cook covered for 10 more minutes.
- Drain.
- Add cream, S&P and cover.
- Pour potatoes and peas into a hot serving dish.
- Dot w/ butter and serve.
CREAMED PEAS AND POTATOES
Nothing beats this comforting side dish to go with Mom's meat loaf. The peas and potatoes combined with a creamy white sauce make a hearty dish that also adds appealing color to the meal. -Linda Nilsen, Anoka, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. Cook peas according to package directions, adding sugar. , Meanwhile, melt the butter in a saucepan; add the flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; cook and stir for 1 minute or until thickened. Add dill. , Drain potatoes and peas; transfer to a serving bowl. Pour sauce over and stir to coat.
Nutrition Facts : Calories 131 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 242mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
AUNT REBECCA'S CREAMED POTATOES & PEAS
Make and share this Aunt Rebecca's Creamed Potatoes & Peas recipe from Food.com.
Provided by keen5
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In 2-qt.
- saucepan place potatoes.
- Add enough water to cover; bring to a full boil.
- Cook over medium heat, stirring occasionally, until potatoes are tender (about 10 to 15 minutes).
- Meanwhile, in 10" skillet, cook bacon over medium high heat, stirring occasionally, until partially cooked (about 4 minutes).
- Add onion; continue cooking until browned.
- Drain off fat except for 2 tablespoons; set bacon and onion aside.
- Stir flour, thyme leaves, salt and pepper into reserved 2 tablespoons of fat.
- Cook over medium heat, stirring constantly until smooth and bubbly (about 30 seconds).
- Stir in Whipping cream, peas, bacon, onion and potatoes.
- Continue cooking, stirring occasionally, until mixture thickens and is heated through (about 3 to 4 minutes).
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.
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