Best Ever Creamed Peas and Red Potatoes
Serve With Prime Rib, Crown Roast, Pork Loin For Elegant Side Dish
Nov 11, 2009
Simplify an elegant meal with this side dish that does not require extra condiments on the table. You can leave the sour cream and butter in the fridge for this meal. It's rich , creamy sauce and smooth texture will make a vegetable lover out of anyone. Succulent peas add a sweetness and crunch to surprise the pallet. Great to serve with roasted meats, and you won't need to make gravy!
Making Creamed Peas and Red Potatoes
Best served fresh and hot. You can boil the potatoes ahead of time and keep warm until ready to serve. Toss in peas for the last two minutes prior to draining potatoes .Add the sauce right before serving to preserve the consistency of the cream sauce. You will need the following before you start.
Ingredients
- 2 1/2 pounds unpeeled red potaoes
- 2 cups frozen peas
- 1 1/2 Tablespoons butter
- 4 Teaspoons flour
- 1- 12 ounce can evaporated milk
- 3 Tablespoons fine chopped yellow onion
- 1/8 Teaspoon dried thyme
- 1/4 Teaspoon salt
- Pepper to taste
- canned chicken stock (optional)
Directions
To ensure even cooking, make sure potatoes are the same size, quartering or cubing larger potatoes. For a richer flavor, boil potatoes in chicken broth. To maintain texture and flavor of the peas, do not over-cook, but leave crisp-tender. For a perfect cream sauce you will need to do the following.
- Boil potatoes in broth or salted water till just tender.
- Add Peas for the last two minutes of cooking.
- Drain potatoes and peas. Set aside and keep warm.
- In a sauce pan melt butter till just starting to foam, but do not brown.
- Add onion and saute 2 minutes till translucent.
- Stir in flour and cook on medium heat for about two minutes.
- Add canned milk and stir constantly on medium-high heat until mixture starts to boil.
- Cook an additional two minutes, stirring constantly.
- Add thyme and salt .
- Add pepper to taste.
- Pour over peas and potatoes, toss to coat.
- Serve immediately.
This recipe can be made with 2 % or whole milk instead of canned milk, but do not use skim milk as the sauce will not set up. Thin sauce with a tablespoon of milk as needed if the sauce gets too thick. Leftovers (if there are any), can be heated slowly on a low heat in the microwave, stirring frequently until warmed through. Garnish with chopped fresh chives or flat leaf parsley.
Serving Suggestion
Warm heat resistant plates in oven and serve creamed peas and potatoes with a slice of prime rib, a dish of Au Jus and a side salad of fresh greens. Enjoy!
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