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Ingredients
- 1 1/2 lbs. tiny new potatoes
- 1 to 1 1/2 lbs. fresh garden peas
- 3 tbsp. sliced green onion
- 1/4 c. butter
- 1/4 c. all-purpose flour
- 1 c. lowfat milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
Directions
- Wash potatoes, peel a thin strip around center. Cook potatoes, covered, in boiling salted water 10 to 15 min or possibly till tender; drain.
- Shell and wash peas (frzn peas may be used). Add in peas and onion to a small amount of boiling salted water. Reduce heat; cover and cook 8 to 12 min, till peas are tender. Drain.
- Heat butter in a heavy saucepan over low heat; blend in flour. Cook 1 min, stirring constantly. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly. Stir in salt and pepper. Combine vegetables, and top with sauce. Serves 4 to 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 276 | |
| Calories from Fat 109 | 39% |
| Total Fat 12.42g | 16% |
| Saturated Fat 7.74g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 265mg | 11% |
| Potassium 890mg | 25% |
| Total Carbs 36.42g | 10% |
| Dietary Fiber 3.2g | 11% |
| Sugars 5.0g | 3% |
| Protein 6.28g | 10% |
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