Email to Filus1217      

Creamed Garden Potatoes & Peas (12)

Source of Recipe

.
Creamed Garden Potatoes & Peas (12)

Healthy Cooking April/May 2010,
24 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep/Total Time: 25 min.
Yield: 12 servings.

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

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

Directions:
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.

2. Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.

3. 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 for 2 minutes or until thickened. Stir in potatoes and peas; heat through.

2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. ++++ Exchanges: 1-1/2 starch, 1 fat.