Potatoes Beans And Peas In Cream Recipes

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Cook beans according to package directions. , Meanwhile, melt butter in a saucepan; stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 1 minute or until thickened. Drain potatoes and beans; place in a serving bowl. Add sauce and stir to coat.

Steps:

• Bring a large pot of water to a boil over high heat. Boil potatoes for 15 to 20 minutes, or until tender. Drain.
• In a medium saucepan, bring 1 cup water to a boil. Simmer peas in boiling water for 6 to 7 minutes, or until tender (do NOT overcook). Drain.
• Using the same saucepan, melt butter over medium heat. Stir in flour to make a thick paste; gradually whisk in milk, stirring constantly until slightly thickened. Season with salt and pepper to taste. Now add potatoes and peas to the sauce; simmer for about 5 minutes, stirring often. Serve immediately.

Steps:

• 1. While potatoes are cooking, prepare a white sauce. Melt butter in medium skillet over medium heat, saute` onion until tender but not brown; flour and cook until raw flour taste is gone. With a whisk slowly add milk, stirring constantly until milk is incorporated and sauce thickens.
• 2. Add peas and cook until almost done. Add drained potatoes, salt and pepper. Cook until all is heated through.

Steps:

• Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender., Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.

Steps:

• 1. Boil your potatoes until fork tender
• 2. The last 3 minutes pour frozen pea's in with boiling potatoes. ; drain and put back in pan.
• 3. While the potatoes are boiling make the white sauce above.
• 4. mix the white sauce with the pea's and potatoes.
• 5. https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/white-sauce.html

Steps:

• Put 2 pounds chopped red-skinned potatoes in a pot, cover with water by 2 inches and add salt. Bring to a boil and simmer until tender. Transfer the potatoes to a bowl using a slotted spoon; sprinkle with salt and 2 tablespoons cider vinegar. Boil 10 ounces frozen peas in the same pot until just tender. Drain, rinse and add to the potatoes. Whisk 3/4 cup each mayonnaise and sour cream, and 1/2 cup each chopped chives and dill. Toss with the potatoes and peas; season with salt and pepper.

Steps:

• Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
• Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
• Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.