NEW POTATOES & PEAS
This creamed New Potatoes and Peas recipe is a perfect easy side dish for the holidays! Made with a white and creamy Bechamel sauce, these potatoes & peas are ready in less than 30 minutes and are great for the whole family! Old-fashioned creamy peas are tender and savory with onion, butter, and fresh chives.
Provided by Michaela Kenkel
Categories Potatoes
Time 25m
Number Of Ingredients 8
Steps:
- Add potatoes to a pot of salted boiling water and cook for about 8 minutes. In the last 3 minutes of cooking, add in frozen peas. Drain and set aside.
- Using the same pan, melt butter, add in diced onion, and cook for about 4 minutes.
- Sprinkle in flour and stir. Slowly add in milk, whisking as you go. The mixture will begin to thicken. Salt and pepper to taste.
- Stir in drained vegetables.
- Garnish with fresh chives when serving.
Nutrition Facts : Calories 126 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 108 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
NEW POTATOES IN WHITE SAUCE RECIPE - (3.8/5)
Provided by msippigrl
Number Of Ingredients 7
Steps:
- Cover potatoes with water then add 1 teaspoon salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are less than half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Pour into a serving bowl and garnish with parsley, if desired. Great accompaniment for pork chops or baked ham and cornbread.
GRANDMA SADIE'S PEAS, NEW POTATOES AND CREAM SAUCE
Grandad Bill always had the best garden. Peas and potatoes were staples. When Grandma Sadie asked my brother Steve what he wanted for his birthday, his reply was always Creamed Peas and Potatoes...and she made it for him. I miss my Grandma. Today I am honoring her memory with her recipe. I hope you try it and enjoy it as...
Provided by Sherry Blizzard
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. Shell the peas, scrub the potatoes
- 2. Boil the potatoes to almost done (soft). Remove from water with a slotted spoon. Add peas to the boiling water. Cook 3-5 minutes....only until slightly soft. You still want a little crunch on them. Remove with a slotted spoon to the potatoes.
- 3. Drain the water from the pan. Add the butter to melt. Add the flour to the melted butter and stir to make a roux. Add milk to make a gravy. Add salt and pepper to taste. This needs to be thin enough to coat the peas and potatoes.
- 4. Add the peas and potatoes to the blonde roux and stir together. Salt and pepper to taste. ENJOY!
NEW POTATOES IN WHITE SAUCE RECIPE - (4.4/5)
Provided by msippigrl
Number Of Ingredients 5
Steps:
- Cover potatoes with water then add 1 tsp. salt and bring to a boil over medium/medium-high heat; cook until just tender. (Do not overcook or they will fall apart in the sauce.) Drain some of the water off, if needed, so that the potatoes are only about half covered. Stir 1 1/4 cups of the milk into the potatoes and bring back up to a boil. Meanwhile, in a small mixing bowl whisk together the remaining 3/4 cup milk and the flour until completely smooth. Once potatoes are boiling again, pouring in a thin stream while stirring rapidly, add the flour mixture to the potatoes and cook until thickened on medium/medium-low heat, stirring frequently. If sauce is not thick as preferred, it can be adjusted by whisking together a little more milk and flour and stirring it into the potatoes and sauce. When thickened, season with salt and freshly cracked black pepper. Add butter and cover the pot until it melts. Serve with fried pork chops or baked ham and fresh, hot cornbread!
EASY NEW PEAS AND POTATOES
This is in response to a recipe request. This is a pretty basic recipe for New Peas and Potatoes. My great grandma had the best recipes, and this was one of them. We usually have this whenever we have a ham dinner. It is funny how you can have a recipe but it doesnt even come close to grandmas! LOL This is still a very good and cheap recipe. I love a lot more "gravy" with my potatoes and peas.
Provided by Miss Diggy
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a pan, and then add flour and mix and let cook for a minute.
- Add in milk next to make a white sauce, this sauce isnt meant to be really thick, but some people prefer it thicker.
- Season with salt and pepper to taste.
- Then pour sauce over potatoes and warm the potatoes.
- Once heated through, throw peas in and serve.
CREAMED PEAS AND NEW POTATOES
Just a recipe a local farmer suggested to me to use with his potatoes and peas. I slightly modified it and it's very tasty.
Provided by Berta Rowland
Categories Side Dish Vegetables Green Peas
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
- In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
- Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 30.5 g, Cholesterol 12.5 mg, Fat 4.3 g, Fiber 3.9 g, Protein 6.1 g, SaturatedFat 2.6 g, Sodium 50.7 mg, Sugar 6 g
NEW POTATOES AND PEAS, ONE OF MOM'S FAVORITES
Every year when the peas were beginning to be ready to harvest Mom would start talking about this dish. It was the first thing she made with her new peas. Its simple but so good with those tender new peas. We always had New Potatoes and Peas, every year. But only when the peas were first ready. You can use frozen peas but Mom...
Provided by Kathie Carr
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. WHITE SAUCE: In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens. Add additional milk depending on desired consistency. You may not want to use all the sauce on your vegies, depending on your taste. This recipe should have a thin white sauce.
- 2. PEAS AND POTATOES: Cook potatoes in a small amount of water for about 5 minutes. Add pearl onions and continue cooking until almost done. Add peas. Cook 2-3 minutes more. Pour white sauce over veggies and mix. Season with salt and pepper to taste. Serve hot.
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5/5 (1)Total Time 1 hr
- Cook the peas and potatoes in two separate pots until tender but not mushy. Meantime make the white sauce.
- Melt the butter in a medium saucepan over medium heat. Add the flour, salt and pepper and immediately start whisking. Whisk for at least one minute, giving the flour taste time to cook out.
- Add the milk and continue whisking slowly over medium heat. Whisk until mixture begins to thicken. This might take ten to fifteen minutes. Remove from heat.
CREAMED PEAS AND NEW POTATOES RECIPE - THESE OLD …
From theseoldcookbooks.com
Reviews 2Category Side DishServings 8Total Time 20 mins
- Turn off heat; add frozen peas, stir. Immediately drain off the water and add peas and potatoes back to the same skillet or pan. Put on the lid and set aside.
- Add flour, salt and pepper, and cook until thickened and bubbly. Continue to cook and stir for an additional 1-2 minutes. Taste the white sauce. If bland, add more salt and pepper.
CREAMED PEAS AND POTATOES - SEASONS AND SUPPERS
From seasonsandsuppers.ca
5/5 (6)Total Time 25 minsCategory Side DishCalories 270 per serving
- Start water boiling in two medium-large saucepans on your stovetop. Add peas to boiling water. Don't salt, but add a pinch of sugar to the water. Cook until just tender, 3-5 minutes. Drain and set aside. Unless potatoes are really tiny, cut in half. Cook in salted boiling water until tender, about 10 minutes (test with a knife). Drain and set aside.
- In a large skillet over medium heat, melt butter. Add onion and cook, stirring, until onion is softened. Add flour and cook, stirring constantly, for about 1 minute. Slowly begin adding milk, stirring continuously, until well combined. Add cooked peas and potatoes and salt and pepper. Reduce heat slightly and allow sauce to simmer until thickened to a creamy sauce. Taste and add more salt and pepper, if needed (should not taste bland). Remove to a serving dish.
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