Creamed Mint Peas And Potatoes Recipes

CREAMED PEAS AND POTATOES

Steps:

• Place potatoes in saucepan, cover with water and cook until tender.
• Cook peas according to package directions, adding the sugar.
• Melt the butter in a saucepan; add flour, salt and pepper to form a paste.
• Gradually add the milk. Bring to a boil; boil for 1 minute -- stirring often. Add dill; cook until thickened and bubbly.
• Drain potatoes and peas and return to one saucepan. Pour sauce over; stir to combine.
• Serve immediately. Garnish with a sprig of fresh dill if desired.

CREAMED PEAS AND NEW POTATOES

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.

GLAZED PEAS AND POTATOES WITH MINT

Steps:

• Put peas in a bowl.
• Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
• Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
• Stir in parsley and mint.

MINTED PEAS

Steps:

• In a large skillet, melt 1 tablespoon butter over medium-low heat. Add 2 thinly sliced scallions (below); cook, stirring occasionally, until tender, about 2 minutes.
• Add 3 packages (10 ounces each) thawed frozen peas, 3/4 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Cook, stirring frequently, until peas are tender and heated through, about 5 minutes.
• Add 1/3 cup finely chopped fresh mint, 1 1/2 teaspoons grated lemon zest, and 2 tablespoons butter; swirl pan until butter is creamy, 1 minute more.

CREAMED POTATOES & PEAS

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

CREAMED PEAS

Steps:

• Melt the butter in a large saute pan over medium-high heat. Once melted and foamy, add the onion, garlic, and red pepper flakes and saute until tender, about 2 to 3 minutes. Season with salt and pepper. Add the heavy cream and let thicken, stirring for just 1 minute.
• Add the peas and the mint and cook until the peas are bright green and warmed through, another 5 minutes.

CREAMED GARDEN POTATOES AND PEAS

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.

CREAMED PEAS AND POTATOES

Steps:

• 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.