Creamed New Potatoes and Peas
|Source||Adapted from a Betty Crocker Cookbook|
|Prep time||30 minutes|
|Cooking time||30 minutes|
|Total time||1 hour|
A spring-time classic with fresh peas and potatoes. You’ll be reaching for seconds!
Bring water to a boil in a medium-size pot. Boil potatoes until just fork-tender (about 20 minutes). Drain and set aside.
Melt the butter in a heavy-bottomed pan over low heat. Sauté scallions just until softened, along with salt and pepper. With a wooden spoon, stir in the flour and cook, stirring, until mixture is smooth and bubbly. Remove from heat. Gradually stir in milk, whisking. Bring to a boil and boil for 1 minute, stirring constantly. Cook until thickened, a few minutes more, then turn off heat.
Steam peas in a small sauce pan until tender, about 3 minutes.
Slice the new potatoes in half (see note). Add the vegetables to the white sauce and reheat. Taste and adjust seasonings. Serve warm, and spoon over salmon patties (if desired). Serves 4.
*Note: If the potatoes are not freshly dug, you may need to peel the skin off after steaming. Otherwise, leave the skin on.