Tags

, , , , ,

Fresh New Potatoes and Peas were a summer treat on the Iowa farm.  My Mother would dig potatoes and shell peas from her large summer garden.  I cannot verify the origin of this recipe but Mom always said it had Dutch or Pennsylvania Dutch roots.

While I do not grow potatoes in my garden, I prepared with red potatoes from the grocery store and peas from my CSA weekly bounty.

IMG_8267

This recipe can easily be prepared with frozen peas as well.  It’s a wonderful side dish with steak, hamburgers, or fish. My oldest daughter, Megan, suggested it would be great with a little Parmesan cheese.  I’ll be trying that next time!

FRESH NEW POTATOES AND PEAS

1 1/2 quarts new potatoes, peeled and cubed
2 cups new peas, cook until done
1 cup sweet cream
1 tablespoon butter
1 teaspoon salt
1/4 cup flour
1/2 cup grated carrots (optional)
salt and pepper

  • Cover potatoes, peas, and carrots with water and cook until tender. Drain.
  • Combine cream and flour until smooth. Add to potatoes and peas and add butter, salt and sugar.
  • Cook and stir over medium-low heat until thickened.
Advertisements