Roasted Potatoes With Creamed Peas Food

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.

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.

ROASTED POTATOES WITH CREAMED PEAS

Steps:

• 1. preheat oven to 425°. Toss potatoes with oil; season with salt and black pepper. Transfer potatoes to a baking sheet; roast until Golden, 20 to 25 minutes.
• 2. Heat butter in a pan over medium low. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Whisk in flour, and Mace; cook 1 to 2 minutes whisking constantly.
• 3. Whisk in milk and increase heat to medium. Bring mixture to a simmer and cook until thickened, 3 to 4 minutes. Add peas; cook 1 to 2 minutes more. Stir in dill, zest and lemon juice. Season peas with salt and cayenne and serve over roasted potatoes. Serves six.

CREAMED PEAS AND POTATOES

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!

CREAMED GARDEN POTATOES AND PEAS

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.

CREAMED POTATOES & PEAS

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.

AUNT REBECCA'S CREAMED POTATOES & PEAS

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 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.

CREAMY POTATOES 'N' PEAS

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.