New Potatoes Peas Food

NEW POTATOES AND PEAS

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.

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.

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 POTATOES AND PEAS, ONE OF MOM'S FAVORITES

Steps:

• 1. WHITE SAUCE: In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add additional milk depending on desired consistency. You may not want to use all the sauce on your vegies, depending on your taste. This recipe should have a thin white sauce.
• 2. PEAS AND POTATOES: Cook potatoes in a small amount of water for about 5 minutes. Add pearl onions and continue cooking until almost done. Add peas. Cook 2-3 minutes more. Pour white sauce over veggies and mix. Season with salt and pepper to taste. Serve hot.

NEW POTATOES WITH PEAS AND MINT

Steps:

• Cook potatoes in boiling water until JUST fork-tender (do not overcook the potatoes).
• While the potatoes are cooking in a small bowl whisk together vinegar with salt and black pepper.
• Place the thawed peas on a plate and lightly dry using a paper towel/s.
• Drain the potatoes then slice in half.
• Place into the bowl; pour the vinegar mixture over and toss to coat.
• Add in oil, peas, green onion, mint and peas; toss well to combine.
• Season with more salt and pepper if needed.
• Serve warm or room temperature.

EASY NEW PEAS AND POTATOES

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.

CREAMED PEAS AND NEW POTATOES

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.

NEW POTATO SALAD WITH FENNEL AND SPRING PEAS

Steps:

• For the potatoes and peas: Add 6 cups water, 3 tablespoons of salt, and potatoes to a heavy-bottomed pot. Turn heat to high, partially cover, and bring to a boil. Meanwhile, blanch peas: Bring 6 cups of water with 3 tablespoons of salt to a boil. Prepare an ice bath with 1 tablespoon of salt. Add peas to the boiling water and cook until the water comes up to a boil again, 2-3 minutes. Taste to verify that the peas are fully cooked; then strain, place peas into the salted ice bath to halt cooking, and set aside. Check potatoes periodically by piercing the largest one with a fork. They are done when the fork goes all the way through with no resistance. Turn off the heat and let the potatoes sit in their water, 4-5 minutes longer. While potatoes are cooking, prep the rest of the ingredients (Step 2).
• Vinaigrette: In a small saucepan over medium-low heat, add vinegar, olive oil, sugar, salt, and pepper. Bring to a simmer to dissolve and incorporate all of the ingredients. Remove from heat and set aside. Meanwhile, prepare the fennel by removing the fronds (reserving them for later use) and use a mandoline to slice into thin strips. Add the sliced fennel to a bowl, along with the green onions and warm vinaigrette. Toss to coat and set aside.
• Assembly: Drain the peas and fully cooked potatoes. Cut the potatoes in half and add directly to the fennel while they are still warm; toss so the vinaigrette is absorbed into the potatoes. Roughly chop the fennel fronds (about ¼ cup), and cut the mint and basil into a rough chiffonade (about ¼ cup total); add to the salad. At the last minute, to avoid discoloration, add the peas. Toss again and serve.

SPRING LAMB SUPPER WITH BABY GEM, NEW POTATOES & PEAS

Steps:

• Heat the oil in a large frying pan over a medium-high heat. Season the lamb with salt and pepper and brown all over until just cooked, then remove to a plate and set aside.
• Add the potatoes to the pan and pour in the stock so it just covers the potatoes; season with salt and pepper. Cover and cook for 10 minutes.
• Remove the lid and add the butter, baby gem and peas. Fry in the buttery juices for 2 to 3 minutes, then add the vinegar and mustard. Return the lamb to the pan and cook for 1 to 2 minutes more to warm through. Serve sprinkled with the parsley.

NEW POTATOES & PEAS

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.

NEW PEAS & NEW POTATOES

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.