Such a Springy looking salad, I love creamed vegetables and the combinatin of Potatoes and Peas is perfect. Maybe adding a bit of crisp chopped bacon would give the recipe that little added flavor!
2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
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 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 and pepper until blended;
gradually add milk and cream.
Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through.
Yield: 12 servings.
Originally published as Creamed Garden Potatoes and Peas in Healthy Cooking April/May 2010, p32
2/3 cup equals 156 calories, 5 g fat (3 g saturated fat), 18 mg cholesterol, 345 mg sodium, 22 g carbohydrate, 3 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.