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Ingredientes
- 4 med Red potatoes, cubed
- 1 pkt (10 ounce) frzn peas
- 1 tsp Sugar
- 2 Tbsp. Butter
- 2 Tbsp. All-purpose flour
- 1/2 tsp Salt
- 1/4 tsp White pepper
- 1 1/2 c. Lowfat milk
- 2 Tbsp. Chopped fresh dill
Direcciones
- Place potatoes in a saucepan; cover with water and cook till tender. Cook peas according to package directions, adding the sugar. Meanwhile, heat butter in a saucepan; add in flour, salt and pepper to create a paste. Gradually stir in lowfat milk. Bring to a boil; boil for 1 minute. Add in dill; cook till thickened and bubbly. Drain potatoes and peas; place in a serving bowl.
- Pour sauce over and stir to coat. Serve immediately.
- YIELD: 6-8 servings
- NOTES : I used a 16 ounce package of early June peas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 42 | 20% |
| Total Fat 4.85g | 6% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 308mg | 13% |
| Potassium 816mg | 23% |
| Total Carbs 34.81g | 9% |
| Dietary Fiber 4.6g | 15% |
| Sugars 7.66g | 5% |
| Protein 7.53g | 12% |
