A delicious vegetable side dish and a great treat for when garden peas and new potatoes are fresh from the garden. Be sure to use a generous hand with the salt, to really bring out the flavours.
1cupfresh garden peascan use frozen if out of season
2Tbsp.red onionfinely chopped, can use yellow onions
Freshly ground pepper
Start water boiling in two medium-large saucepans on your stovetop. Add peas to boiling water. Don't salt, but add a pinch of sugar to the water. Cook until just tender, 3-5 minutes. Drain and set aside. Unless potatoes are really tiny, cut in half. Cook in salted boiling water until tender, about 10 minutes (test with a knife). Drain and set aside.
In a large skillet over medium heat, melt butter. Add onion and cook, stirring, until onion is softened. Add flour and cook, stirring constantly, for about 1 minute. Slowly begin adding milk, stirring continuously, until well combined. Add cooked peas and potatoes and salt and pepper. Reduce heat slightly and allow sauce to simmer until thickened to a creamy sauce. Taste and add more salt and pepper, if needed (should not taste bland). Remove to a serving dish.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!