CREAMED POTATOES AND PEAS
This Creamed Potatoes and Peas recipe is a classic side dish of potatoes and peas in a delicious cream sauce. It's delicious, easy, and great for any time of year.
Provided by Lauren Allen
Categories Side Dish
Time 30m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Protein 6 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 129 mg, Fiber 3 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
NEW POTATOES AND PEAS IN COCONUT MILK
New potatoes will be available soon. Do use new potatoes rather than waxy reds. A package of frozen spinach can be substituted for the green peas - 12 to 19 ounces are fine. Adapted from Taste of Thai. spinach for the peas. Garnish with cilantro.
Provided by Busters friend
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a 2 quart pot. Sauté onion, garlic and ginger until slightly golden & fragrant but not dark.
- Add cumin seed, salt and turmeric. Sauté 2 to 3 minutes more or until the cumin seeds are fragrant.
- Add potatoes. Toss until coated with spices.
- Stir in Coconut Milk. Bring to a boil. Simmer for 10 to 15 minutes or until the potatoes are tender but still hold their shape.
- Gently mix in the peas and tomatoes and cook for 1 to 2 minutes more.
- Garnish with cilantro.
Nutrition Facts : Calories 256.3, Fat 12.7, SaturatedFat 8.4, Sodium 651.5, Carbohydrate 32.4, Fiber 5.7, Sugar 6.9, Protein 5.9
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.
SPICY VEGAN POTATO CURRY
Abundant spices make this better than any restaurant curry I've tasted. :)
Provided by MeganLee
Categories World Cuisine Recipes Asian Indian
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. Add the tomatoes, garbanzo beans, peas, and potatoes. Pour in the coconut milk, and bring to a simmer. Simmer 5 to 10 minutes before serving.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 50.6 g, Fat 20.1 g, Fiber 10.1 g, Protein 10.1 g, SaturatedFat 13.3 g, Sodium 1175.9 mg, Sugar 5.9 g
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
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