Creamed Garden Potatoes and Peas Recipe

Creamed Garden Potatoes and Peas Recipe photo by Taste of Home

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New potatoes and peas are treated to a creamy sauce for this special side. —Jane Uphoff, Cunningham, Kansas

This recipe is:

Healthy

Quick

Diabetic Friendly

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Creamed Garden Potatoes and Peas Recipe

Prep/Total Time: 25 min.

Yield: 12 Servings

20 5 25

Ingredients

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

Directions

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.

Nutritional Facts 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.

Originally published as Creamed Garden Potatoes and Peas in Healthy Cooking April/May 2010, p32

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia