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).
Serves 4
Potatoes:
1 1/2 pounds potatoes, peeled and cubed
2 Tablespoons olive oil
salt and pepper to taste
Peas:
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.
Colorful Nautical Spring Table
21 hours ago
Brian HATES peas, but I am thinking about making this for Grace and me...at least the peas part. Looks yummy!
ReplyDelete