Thursday, July 28, 2011

NEW POTATOES with PEAS and CARROTS


This is my favorite summertime feast when new vegetables are
available from the garden or the local Farmer's market.


New potatoes, baby carrots, green onions and fresh peas....


Top with white sauce ... simple and delicious.


NEW POTATOES with PEAS AND CARROTS

12 small new potatoes
3 small green onions
1/2 tsp. butter
1/2 tsp. sea salt

Wash potatoes and leave in their papery skins or gently scrape
with a knife so that only the thin shell is removed.
Cut green onions to 3-inch lengths.
Cook potatoes and onions in a small amount of water with butter
and salt until soft.

1 cup sliced baby carrots
2 tsp. chicken bouillon granules
1/2 tsp. sea salt
1 1/2 cups fresh peas
fresh parsley

Combine carrots, bouillon granules and salt in medium saucepan.
Add 1/3 cup water and cook over low heat until carrots are tender crisp.
Add peas and continue to cook until peas are tender.
Drain; combine with potatoes and onions in serving dish.
Top with white sauce.  Garnish with snipped fresh parsley.

WHITE SAUCE

2 tbsp. butter of margarine
1 1/2 tbsp. flour
1 tsp. chicken bouillon granules
1 1/2 cups milk

Melt butter in small saucepan; whisk in flour and chicken granules.
Gradually add milk, stirring constantly over medium heat until smooth
and thickened.  Season with salt and pepper to taste.








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