Wednesday, September 23, 2009

I'm leaning toward mom!

I saw this recipe in the latest issue of Cuisine at Home. I thought for a second...did Cuisine at Home consult with my mom. We were raised on this dish. Every summer when the garden was in full harvest, we got so excited for potatoes and pea gravy. There's nothing like fresh potatoes and peas, right from the garden.

So I don't know who should really get the credit for this recipe...but I'm leaning toward mom!

(It's debatable...)

1 lb. red new potatoes or Yukon Gold potatoes; cut into 1-inch chunks
2 T. butter
2 T. flour
2 C. milk
2 C. frozen peas; thawed
1 t. sugar
salt & pepper to taste

1. Boil potatoes in a sauce pan in salted water until they are tender.
2. Drain and set aside; keep warm.
3. Melt butter in the same sauce pan over medium heat.
4. Stir in flour to make a roux. Gradually add milk, stirring until mixture in smooth. Bring sauce to a boil, stirring until thick.
5. Add peas, sugar and salt & pepper.
6. Serve the pea gravy over the potatoes.
7. Serves 4.


Jen said...

My mom makes this but we call it creamed peas and we serve it over baked potatoes with her killer meatloaf! It's serious comfort food and I love it!

Janelle said...

I'm getting hungry just reading these. I better go make something :)

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