Serves: 4
Prep.Time: 30 minutes
1 1/2 pounds small new red potatoes, in skins -- quartered
2 cups barely cooked fresh or frozen green peas -- drained
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 1/2 cups milk
Salt and pepper to taste
Dash each of ground nutmeg and cayenne
Cook potatoes in boiling salted water about 15 minutes or until tender; drain. Add peas to potatoes; set aside. In a small saucepan, melt butter; add flour and cook and stir 2-3 minutes or until well blended. Gradually stir in milk; cook and stir over medium heat 5-7 minutes or until slightly thickened. Season with salt, pepper, nutmeg and cayenne; pour over potatoes and peas and mix gently. Heat vegetables over low heat until heated through; serve hot.
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved