The Captain and I have been so busy the last few days entertaining and serving corned beef and cabbage…I made about 40 pounds of corned beef along with 6 huge cabbages and fed about 40-50 people.
Along the way I made a favorite meal-in-one for a quick meal for us in between the main St. Patrick’s Day Dinners that started on Friday and ended on Sunday…..and that would be Creamed New Potatoes and Fresh Peas.
This meal-in-one was made by Mom more times than I care to remember and I loved it.
It was fresher than fresh, because we grew our own veggies.
We had a garden and we planted potatoes on St. Patricks Day! I couldn’t wait til we dug in the fresh dirt and little globes of potato splendor were soon clutched in our hands. (The fresh smell of rich soil is a smell I still love).
Add that to fresh peas and we had a feast!
The potatoes not the dirt! 🙂
Here in SW Florida, we have a growing season that is almost all year long so we have access to these fresh veggies.
Have you made this old time recipe?
If not, please try it and let me know if you like not only the simplicity but the fresh taste too.
The following is a printable recipe….I hope you enjoy!
- 2 pounds of New garden potatoes or red bliss potatoes
- 3 cups fresh or frozen peas
- 1 tablespoon minced onion (optional)
- 2 tablespoons butter
- 1/2 teaspoon sugar
- 3 tablespoons flour
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups milk
- Place potatoes in a large saucepan and cover with water.
- Bring to a boil and reduce heat; cover and simmer for 8-12 minutes or until tender, drain, leaving about 1/2 to 3/4 cup of liquid in the pot.
- Add peas, sugar and onion and bring up to a boil and reduce heat and cover.
- Simmer for 3-5 minutes or until tender.
- Add milk to the peas and potatoes
- Mix the flour with a little water to form a paste about the consistency of heavy cream and add to the potato/pea mixture
- Cook on medium heat, stirring until thickened.
- This recipe was a staple at our home growing up. It was quick and easy and we looked forward to this dish when the spring potatoes were dug in the garden...But it is good all year long. Do not overcook the peas....the sugar brings out the sweetness in fresh peas! Yummy!