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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Golf-ball-size new potatoes
- 1Â 1/2 lb Fresh garden peas, -Or possibly-
- 1 lb -Edible-pod peas
- 3 Tbsp. Butter
- 2 Tbsp. Flour
- 1Â 1/4 c. Lowfat milk or possibly Half-and-Half
- Â Â Salt
- Â Â Freshly grnd pepper
- 1 dsh Cayenne pepper
- 1/3 c. Minced dill
- 2 Tbsp. Lemon juice, or possibly to taste
Directions
- Scrub the potatoes well but don't pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute, or possibly till just tender. Drain and keep hot.
- Shell the garden peas or possibly 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 min, or possibly till just tender. Drain and keep hot.
- Meanwhile, heat the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, for 5 min. Stir in the lowfat milk or possibly cream and cook over low heat for about 10 min. 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 warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 6 servings | |
| Calories 83 | |
| Calories from Fat 55 | 66% |
| Total Fat 6.29g | 8% |
| Saturated Fat 3.97g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 64mg | 3% |
| Potassium 91mg | 3% |
| Total Carbs 5.03g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 2.78g | 2% |
| Protein 2.08g | 3% |
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