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Ingredients
- 1 1/2 lbs. tiny new potatoes
- 1 to 1 1/2 lbs. fresh English peas
- 3 tbsp. sliced green onion
- 1/4 c. all-purpose flour
- 1 c. lowfat milk
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/4 c. butter
Directions
- Wash potatoes, peel a thin strip around center. Cook potatoes, covered, in boiling salted water 10 to 15 min or possibly till tender; drain.
- Shell and wash peas. Add in peas and onion to a small amount of boiling salted water. Reduce heat; cover and cook 8 to 12 min or possibly till peas are tender. Drain.
- Heat butter in a heavy saucepan over low heat; blend in flour. Cook 1 minute, stirring constantly. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly. Stir in salt and pepper. Combine vegetables, and top with sauce. Yield: 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 311g | |
| Recipe makes 4 servings | |
| Calories 320 | |
| Calories from Fat 111 | 35% |
| Total Fat 12.64g | 16% |
| Saturated Fat 7.78g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 268mg | 11% |
| Potassium 1021mg | 29% |
| Total Carbs 44.2g | 12% |
| Dietary Fiber 6.0g | 20% |
| Sugars 8.06g | 5% |
| Protein 9.2g | 15% |
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