Prairie Cream Peas and New Potatoes
The first new potatoes and garden peas of the year, in a light cream sauce.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 320 kcal
Equipment
- •Two saucepans
Nutrition
Per serving, approximate
- Calories
- 320 kcal
- fat
- 12 g
- carbs
- 44 g
- protein
- 9 g
- calories
- 320
Instructions
- 1
Boil the potatoes in salted water until just tender, 15-18 minutes.
- 2
Cook the peas 4 minutes in a second pan and drain.
- 3
Melt the butter, stir in the flour and cook 1 minute without colouring.
- 4
Whisk in the milk and cream and simmer to a light sauce. Season.
- 5
Fold in the drained potatoes and peas and heat through for 2 minutes.
- 6
Serve in bowls with plenty of pepper.
Chef's tips
Do not peel the new potatoes — the thin skins are the point of the dish.
Ingredient substitutions
- shelled peas → frozen peas out of season
Storage
2 days refrigerated; reheat gently.
Common mistakes to avoid
- •Heavy sauce that masks the vegetables
Serving suggestions
Cooked Prairie Cream Peas and New Potatoes?
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