Friday, September 5, 2014
Creamed Peas and New Potatoes
I don't know why this dish came to mind....I don't think I've eaten it in over 40 years. It's a dish I used to ask my mother to make for me many years ago. It was a lucious creamy sauce with soft new potatoes (from her mother's garden) and sweet peas. I could make a meal out of it all by itself.
While the flavor was just as I remembered, I'm sure back in the 60's they didn't have lo-fat milk. It was the full-on whole milk; therefore, hers was a bit thicker than the pot I made (I used 1%). Who knows, she could have even used half-and-half. So if you want it thicker you could either use a higher-fat content milk or up the roux (butter and flour) by 50% or so. But again, the flavor is simple and reminiscent: buttery, creamy, with a touch of S&P. It was like stepping back in time.
CREAMED PEAS and NEW POTATOES (4 servings)
1 pound baby red potatoes, quartered
1 cup frozen peas, thawed
1 Tbsp butter
1 Tbsp AP flour
S&P to taste
1 cup milk
Bring a large pot of water to a boil over high heat. Boil potatoes for 15-20 minutes, or until tender. Drain.
Using the same pot, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with S&P to taste. Add cooked potatoes and thawed peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.