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
NEW POTATOES AND PEAS
Creamy new potatoes with tender and sweet peas are the perfect side dish for just about anything. Sautéed onion, fresh dill and scallions give an additional boost of flavor and make this dish taste like spring and summer any time of year.
Provided by Olga's Flavor Factory
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Peel the potatoes and place in a pot, fill to the top with water. You can choose to keep the skin on the potatoes instead of peeling them. Salt to taste. Bring to a boil and cook until the potatoes are cooked through and tender in the center, about 15 minutes. Drain the potatoes.
- Meanwhile, in a large skillet, melt the butter and add the chopped onion. Season with salt and ground black pepper to taste. Cook for about 5 minutes, just until the onion are translucent and tender.
- Add the frozen peas, cooking in the skillet for 1-2 minutes, just until the peas heat through.
- Add the dill and green onions, along with the cooked and drained potatoes. Mix gently to combine. Serve immediately.
EASY NEW PEAS AND POTATOES
This is in response to a recipe request. This is a pretty basic recipe for New Peas and Potatoes. My great grandma had the best recipes, and this was one of them. We usually have this whenever we have a ham dinner. It is funny how you can have a recipe but it doesnt even come close to grandmas! LOL This is still a very good and cheap recipe. I love a lot more "gravy" with my potatoes and peas.
Provided by Miss Diggy
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a pan, and then add flour and mix and let cook for a minute.
- Add in milk next to make a white sauce, this sauce isnt meant to be really thick, but some people prefer it thicker.
- Season with salt and pepper to taste.
- Then pour sauce over potatoes and warm the potatoes.
- Once heated through, throw peas in and serve.
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.
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.
NEW POTATOES & PEAS
This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives.
Provided by Michaela Kenkel
Categories Potatoes
Time 25m
Number Of Ingredients 8
Steps:
- Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
- Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
- Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
- Stir in drained vegetables.
- Garnish with fresh chives when serving.
Nutrition Facts : Calories 126 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
SAUTEED PEAS AND SMALL POTATOES
Categories Bean Potato Side Sauté Quick & Easy Summer Gourmet Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- In a 4-quart saucepan cover potatoes with salted cold water by 1 inch and simmer 10 minutes, or until potatoes are tender when pierced with a sharp knife. Drain potatoes in a colander. Potatoes may be cooked 1 day ahead and cooled before being chilled in a sealable plastic bag. Bring potatoes to room temperature before proceeding.
- Shell peas if using fresh and trim sugar snap peas. In a large skillet heat oil over moderately high heat until hot but not smoking and sauté all vegetables, stirring frequently, until sugar snaps are crisp-tender and potatoes are heated through, about 4 minutes. Season vegetables with salt and pepper.
CREAMY POTATOES 'N' PEAS
This recipe has great eye as well as stomach appeal. I like to serve it in a pretty glass bowl.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook peas according to package directions., Meanwhile, in a small saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add dill. , Drain potatoes and peas; place in a serving bowl. Top with sauce; stir to coat.
Nutrition Facts : Calories 130 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 316mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
POTATOES, PEAS & PEARL ONIONS
A quick and easy but elegant side dish for all kinds of meat entrees, this delicious blend of potatoes, pearl onions and peas is a favorite with Priscilla Gilbert in Indian Harbour Beach, Florida.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place potatoes and water in a 2-qt. microwave-safe bowl. Cover and microwave on high for 8-10 minutes or until potatoes are tender; drain and set aside. , Meanwhile, in a large skillet, saute pearl onions in butter for 2 minutes. Add the cream, broth, salt, nutmeg and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until onions are tender. Stir in the peas, green onions and reserved potatoes; heat through.
Nutrition Facts : Calories 227 calories, Fat 16g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 514mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.
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.
HERBED POTATOES N PEAS
This side dish makes a winner out of any meal. Red potatoes and green peas add color to the table, and the herbs add zing to garden vegetables.-Gail Buss, Westminster, Maryland
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place potatoes and bay leaves in a saucepan; cover with water. Bring to a boil. Cover and cook for 8-10 minutes or just until tender; drain. Cut the potatoes into quarters; return to pan. Add butter and seasonings. Cover and cook for 5-8 minutes or until potatoes are tender, stirring occasionally. Stir in peas; heat through. Discard bay leaves.
Nutrition Facts :
EASY GREEK-STYLE SPRING PEAS AND POTATOES
A traditional Greek dish of peas, potatoes and carrots, braised slowly in a delicious olive oil-tomato sauce.
Provided by Marilena Leavitt
Categories Vegetarian main course
Time 1h
Yield 4-5
Number Of Ingredients 11
Steps:
- Set a medium pot over medium heat. Add the olive oil and the diced onion and sauté for about three minutes, or until the onions are softened but not brown.
- To the pot, add the carrots and the potatoes and cook briefly, stirring frequently. Then, add the tomato paste and cook for one more minute, scraping the bottom of the pan as the tomato paste starts to caramelize.
- Stir in the tomato sauce and the warm water, then bring to a boil and cook over medium-low heat, uncovered for 15 minutes, or until the potatoes are soft (but not completely cooked) and the sauce is starting to thicken.
- To the pot, add the peas, salt, and pepper and mix well. Cook over medium-low heat for 15 more minutes. Five minutes before the end of the cooking time, stir in the fresh dill.
- When most of the water is evaporated and the vegetables are nice and soft but still hold their shape, remove the pot from the heat. Taste and adjust the seasoning if necessary.
- Set it aside for a few minutes to allow it to cool slightly. Ladle into deep bowls, drizzle with some extra virgin olive oil, and serve with Greek Feta cheese on the side and lots of good bread to mop up the sauce.
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 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.
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
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