Welcome to Ineskohl Kitchen! Today we’re going to indulge in a comforting and hearty dish, ideal for the first day of spring – Creamy Peas and Red Potatoes. This meal is a time-honored spring treat that, although traditionally prepared with fresh garden produce, can be tweaked to use frozen peas and store-bought potatoes. Let’s start cooking!
Here’s what you’ll need:
- Half stick of unsalted butter (4 tablespoons)
- A small amount of Mirepoix mix (finely chopped onions, carrots, celery)
- Small red potatoes, scrubbed and cut into pieces (enough for about 3 cups)
- 1/3 cup of all-purpose flour
- 1 cup of room-temperature chicken broth
- 2 cups of cold milk
- 1/4 teaspoon of salt (adjust as per your taste)
- Ground black pepper to taste
- 2 cups of frozen peas
Now, let’s dive into the cooking process:
- Melt the butter in a large pan over medium heat. Allow it to brown a bit to enhance the flavor.
- Add your Mirepoix mix to the melted butter and sauté until the onions become translucent, and the mix starts releasing its delightful aroma.
- Toss in the red potato pieces, aiming to get a bit of browning on them. Keep in mind that red potatoes are preferable here because they have a firm texture that withstands the cooking process well.
- Once the potatoes start to develop a lovely golden hue, remove them from the pan and set aside. Keep the potatoes slightly undercooked at this point as they will continue cooking later.
- Add a bit more butter to the pan, followed by the flour. Reduce the heat to low and allow the flour to cook for about 30 seconds, just enough to remove the raw flavor.
- Pour in the chicken broth and stir until the mixture becomes thick and smooth. source: Ineskohl.info
- Gradually incorporate the cold milk, pouring it in a third at a time, until you achieve a creamy consistency. You may need to increase the heat slightly to help the process along.
- Season your sauce with salt and a sprinkle of black pepper. Remember to taste as you go – potatoes tend to be quite bland and will need a fair bit of seasoning.
- Now, reintroduce the browned potatoes into the creamy sauce and add the frozen peas.
- Shift your pan to a simmer burner if you have one, or simply lower the heat on your regular burner. Allow the dish to simmer uncovered, which will allow the sauce to reduce and thicken slightly. This should take about 20 minutes.
And voila! You have your Creamy Peas and Red Potatoes, a dish that perfectly welcomes the spring season. The depth of flavors in this dish – the browning of the potatoes, the creaminess of the sauce, and the sweet peas – is sure to delight your taste buds.
Enjoy this hearty dish and savor the promise of spring! Stay tuned for more tempting recipes on Ineskohl Kitchen.