Creamed Peas And Potatoes Pioneer Woman Food

CREAMED PEAS AND POTATOES

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 POTATOES AND PEAS

Steps:

• Wash and cut the potatoes into bite-size pieces. Add to a pot of boiling water and cook until fork tender, about 5-8 minutes. Be careful not to over-cook them--you don't want them to be too soft. Drain into a colander and set aside.
• In the same pot, over medium heat, add the butter and melt. Stir in flour and cook for 1 minute, stirring constantly.
• Slowly stir in milk, whisking the entire time, until blended and smooth. Cook, stirring, until slightly thickened. Add the chicken bullion paste and season with pepper and a little bit of salt.
• Stir in heavy cream until you've reached a good gravy consistency.
• Taste the sauce, and add more salt, pepper or bullion paste, as needed to reach a great flavor. Add another splash of milk, if needed, to thin the mixture.
• Add potatoes and frozen peas and stir everything gently to coat. Serve warm.

CREAMED PEAS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.
• Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

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.

PIONEER WOMAN'S CREAMY HERBED POTATOES

Steps:

• Preheat oven to 350 degrees.
• Slice potatoes very thinly.
• Add butter to a large skillet over medium low heat, When melted, add diced onion. Cook for 3 minutes, stirring occasionally.
• Add cream cheese to the pan and stir to melt.
• Pour in cream and milk, stirring to combine.
• Season with plenty of salt and pepper, then add chopped herbs.
• Place potatoes in a buttered baking dish. Pour contents of skillet over the top.
• Top with Parmesan cheese and bake for 45 minutes, or until bubbly. Allow potatoes to sit 15 minutes before serving.

CREAMED PEAS AND NEW POTATOES

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.

MOM 'S CREAMED PEAS AND POTATOES

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.