Try this New Potatoes and Peas in Dill Sauce recipe, or contribute your own.
Suggest a better descriptionScrub the potatoes well but do not pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute, or until just tender. Drain and keep warm. Shell the garden peas or string the edible-pod peas. Place them in a large skillet with water to half-cover them. Cover with a tight-fitting lid and cook 3 to 10 minutes, or until just tender. Drain and keep warm. Meanwhile, melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, for 5 minutes. Stir in the milk or cream and cook over low heat for about 10 minutes. Season with salt, pepper, and cayenne. Stir in the dill and lemon juice. Combine the peas, potatoes, and sauce in a large skillet and heat through over a medium heat. Adjust seasoning and serve hot. * Source: The Herb Companion, August/September 1993 * Typed for you by Karen Mintzias
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 6 | ||
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Calories: 268 | ||
Calories from Fat: 60 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 56.7mg | 2 % | |
Potassium 813.5mg | 21 % | |
Total Carbohydrate 42.7g | 13 % | |
Dietary Fiber 2.6g | 11 % | |
Sugars, other 40g | ||
Protein 11g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 268
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