Roasted Potatoes With Creamed Peas Recipes

ROASTED POTATOES WITH CREAMED PEAS

Roasted potatoes with creamed peas image

ground Mace is a spice made from the waxy red covering of nutmeg. Its flavor is similar to nutmeg, although more subtle with a hint of pepper.source unknown

Provided by Lynnda Cloutier

Number Of Ingredients 13

Ingredients

1 1/2 pounds small, red skinned potatoes, quartered
2 tablespoons olive oil
salt and black pepper to taste
2 tablespoons unsalted butter
1/2 cup minced onion
1 teaspoon minced garlic
2 tablespoons flour
1/4 teaspoon ground mace or nutmeg
2 cups milk
1 cup frozen green peas
2 tablespoons chopped fresh dill
1 tablespoon each minced lemon zest and fresh lemon juice
salt and cayenne pepper to taste

Steps:

1. preheat oven to 425°. Toss potatoes with oil; season with salt and black pepper. Transfer potatoes to a baking sheet; roast until Golden, 20 to 25 minutes.
2. Heat butter in a pan over medium low. Add onion and garlic; cook until onion is translucent, 5 to 7 minutes. Whisk in flour, and Mace; cook 1 to 2 minutes whisking constantly.
3. Whisk in milk and increase heat to medium. Bring mixture to a simmer and cook until thickened, 3 to 4 minutes. Add peas; cook 1 to 2 minutes more. Stir in dill, zest and lemon juice. Season peas with salt and cayenne and serve over roasted potatoes. Serves six.

CREAMED GARDEN POTATOES AND PEAS

Creamed Garden Potatoes and Peas image

New potatoes and peas are treated to a creamy sauce for this special side. -Jane Uphoff, Cunningham, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 8-12 minutes. Drain., Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer until tender, 3-5 minutes. Drain., In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in potatoes and peas; heat through.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 345mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges

HERB ROASTED POTATOES WITH CREAMED PEAS

Herb Roasted Potatoes with Creamed Peas image

Great side dish

Provided by barbara lentz @blentz8

Categories Potatoes

Number Of Ingredients 14

Ingredients

1 1/2 pound(s) small red skinned potatoes washed and quartered
1 tablespoon(s) fresh thyme and rosemary minced
2 tablespoon(s) olive oil
- salt and pepper
2 tablespoon(s) butter
2 - shallots minced
2 clove(s) garlic minced
3 tablespoon(s) flour
1/2 teaspoon(s) ground mace or nutmeg
2 cup(s) half and half
1 cup(s) frozen peas
1 tablespoon(s) lemon juice and zest
- salt and pepper
- salt and pepper

Steps:

Preheat oven 425 degrees. Toss potatoes with olive oil, rosemary, thyme, salt and pepper. Transfer to baking sheet and roast until golden 20 to 25 minutes
Meanwhile heat butter in saucepan. Add shallots and garlic. Cook until translucent. 5 to 7 minutes. Whisk in the flour and mace. Whisk in half and half. Bring to a simmer and cook until thickened. Add peas and cook through. Stir in dill, lemon, zest and salt and pepper
Serve over potatoes

CREAMED PEAS AND NEW POTATOES

Creamed Peas and New Potatoes image

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

Ingredients

1 pound baby red potatoes, quartered
1 cup shelled English peas
1 tablespoon butter
1 tablespoon all-purpose flour
salt and pepper to taste
1 cup milk

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

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