Moving along to another recipe from a Cuisine at Home magazine. I just got the new issue - April 2012 - and couldn't wait to try something.
Last night we had baked haddock and these Roasted Potatoes with Creamed Peas - very yummy!
The recipe calls for mace, which I do not have, so as recommended, I subsituted it with nutmeg. (Mace is the ground waxy red covering of the nutmeg).
1 1/2 pounds potatoes, peeled and cubed
2 Tablespoons olive oil
salt and pepper to taste
2 Tablespoons unsalted butter
1/2 cup minced onion
1 garlic clove, minced
2 Tablespoons flour
1/4 teaspoon ground mace or nutmeg
2 cups milk
2 cups frozen petit peas
2 Tablespoons chopped fresh dill
1 Tablespoon lemon juice
1 Tablespoon lemon zest
salt and cayenne pepper to taste
Preheat oven to 425 degrees.
Toss potatoes with oil; season with salt and pepper. Transfer to a baking sheet; roast until golden, about 20-25 minutes, stirring midway through.
Heat butter in a medium saucepan over medium-low heat. Add onion and garlic; cook until onion is translucent, 5-7 minutes. Whisk in flour and mace or nutmeg; cook 1-2 minutes, whisking constantly.
Whisk in milk and increase heat to medium. Bring mixture to a simmer and cook until thickened, 3-4 minutes. Add peas; cook 1-2 minutes more. Stir in dill, zest and lemon juice. Season peas with salt and cayenne and serve over roasted potatoes.
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