This dish looks like a classic Creamed Peas and Potatoes recipe, which is a comforting side dish combining tender potatoes and sweet peas in a creamy sauce.
### **Creamed Peas and Potatoes**
**Ingredients:**
– 1 pound baby potatoes (or peeled and cubed potatoes)
– 1 cup frozen peas
– 2 tablespoons butter
– 2 tablespoons all-purpose flour
– 1 cup milk (or half-and-half for a richer sauce)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Instructions:**
1. **Cook the Potatoes:**
– Place the potatoes in a large pot and cover them with water. Add a pinch of salt.
– Bring the water to a boil and cook the potatoes until they are tender, about 10-15 minutes. Drain and set aside.
2. **Cook the Peas:**
– While the potatoes are cooking, cook the peas in boiling water for about 3-5 minutes or until tender. Drain and set aside.
3. **Make the Cream Sauce:**
– In a large saucepan, melt the butter over medium heat.
– Whisk in the flour and cook for about 1-2 minutes, until the mixture is smooth and bubbly (this is your roux).
– Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 3-5 minutes.
– Season the sauce with salt and pepper to taste.
4. **Combine and Serve:**
– Add the cooked potatoes and peas to the cream sauce, gently stirring to combine and heat through.
– Taste and adjust seasoning if necessary.
– Garnish with fresh parsley and a sprinkle of black pepper if desired.
Serve warm as a side dish to complement your main meal. Enjoy!