|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||38%|
|Saturated Fat 17g||86%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 9g||33%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
New potatoes and peas play a starring role in this fabulous vegetable dish. The creamy potatoes and peas go well with just about any meat, fish, poultry, or seafood. If the season isn't right for new potatoes, go ahead and use "baby" potatoes, fingerlings, or cut-up red-skinned or Yukon Gold potatoes. If you're making the dish for a special dinner or holiday meal, a combination of baby red and white pearl onions makes an attractive presentation. Fresh peas are amazing in this dish, but feel free to use good quality frozen peas.
- 1 1/2 to 2 pounds small new potatoes
- 8 ounces small white onions, fresh peeled or frozen
- 2 teaspoons salt and more to taste
- 1 to 1 1/2 cups fresh peas or frozen
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup half-and-half (or use light cream or milk)
- Optional Garnish: 1 to 2 tablespoons fresh chopped parsley
Scrub potatoes and cut in half if a little large.
Put potatoes and onions in a medium saucepan and cover with water. Add 2 teaspoons of salt. Cover and bring to a boil.
Reduce heat to medium-low and continue cooking for 10 to 12 minutes.
Add the peas and cook for 5 to 10 minutes longer, until potatoes are tender and peas are cooked.
Transfer the vegetables to a colander to drain. In the same saucepan, melt the butter over low heat.
Add flour and stir until blended. Add half-and-half and continue cooking, stirring, until thickened.
Add the drained vegetables to the sauce and gently stir to combine. Season to taste with salt. Serve hot.
- New potatoes are potatoes that go straight from the farm to the market, instead of being stored for a time in between. The spring is when these tender potatoes are harvested before they fully mature; the thin skins and creamy texture make them sought after and the star of any dish.
- When boiling potatoes, you always want to start with cold water to cover. If you use warm or hot water, the inside of the potato will not cook as quickly as the outside and you will end up with a crunchy center and soft exterior.
- This dish is best eaten right after it is cooked, but if you have leftovers that you want to reheat, you may need to loosen the sauce a little. Just add a bit of half-and-half or milk while warming gently over low heat.
- The peas and potatoes would be lovely with a bit of fresh dill. Simply add 1 to 2 tablespoons of chopped fresh dill at the end of cooking time.