New red and purple potatoes and peas are treated to a warm, delectable, creamy sauce for this extraordinary, colorful side dish which makes a stunning statement on any table; holiday or everyday. Perfect alongside Easter roasts or ham. Amazingly delicious!
2 pounds small red and purple potatoes, quartered
3 cups fresh or frozen peas
1 cup broth or water (for peas)
1/4 cup chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1/2 teaspoon grated lemon zest
1-1/2 teaspoons salt
1/4 teaspoon pepper
pinch of nutmeg
1 cup milk
1 cup chicken or vegetable broth
1 cup half-and-half cream
- 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.
- Meanwhile, place peas and water or broth in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.
- In a large saucepan, saute onion in butter until tender. Stir in the flour, salt, pepper lemon zest and nutmeg until blended; gradually add milk, broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Place in serving bowl and garnish with your favorite herbs; dill, parsley or thyme is suggested. Makes 12 servings.