In a medium sauce pan melt 2 tbsp. butter over medium heat. Whisk in 2 tbsp. flour, 1/2 tsp. salt, and 1/8 tsp turmeric; cook and stir 2 mins. Add 1 cup chicken stock. cook and stir until thickened. Whisk in 1 cup cream and 1 tsp dijon mustard; bring to boiling. Stir in 2 cups shelled fresh peas. Reduce heat. Simmer 9 mins or until sauce reduces, stirring frequently. Remove; stir in 3 tsp. fresh dill.
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 116 (54%)|
|Amt Per Serving||% DV|
|Total Fat 12.9g||17 %|
|Saturated Fat 7.6g||38 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 39mg||12 %|
|Sodium 188.1mg||6 %|
|Potassium 306.6mg||8 %|
|Total Carbohydrate 18.2g||5 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 18.1g|
|Protein 7.6g||11 %|
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Calories per serving: 216
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