New potatoes & peas in dill sauce
Yield: 6 Servings
Ingredients:
- 1 1/2 lb Golf-ball-size new potatoes
- 1 1/2 lb Fresh garden peas; -OR-
- 1 lb -Edible-pod peas
- 3 tb Butter
- 2 tb Flour
- 1 1/4 c Milk or Half-and-Half Salt Freshly ground pepper
- 1 ds Cayenne pepper
- 1/3 c Chopped dill
- 2 tb Lemon juice; or to taste
Instructions:
Scrub the potatoes well but do not pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute or until just tender. Drain and keep warm. Shell the garden peas or string the edible-pod peas. Place them in a large skillet with water to half-cover them. Cover with a tight-fitting lid and cook 3 to 10 minutes or until just tender. Drain and keep warm. Meanwhile melt the butter in a saucepan and stir in the flour. Cook over low heat stirring constantly for 5 minutes. Stir in the milk or cream and cook over low heat for about 10 minutes. Season with salt pepper and cayenne. Stir in the dill and lemon juice. Combine the peas potatoes and sauce in a large skillet and heat through over a medium heat. Adjust seasoning and serve hot. * Source: The Herb Companion August/September 1993 * Typed for you by Karen Mintzias
