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New Potatoes & Peas In Dill Sauce

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      Title: NEW POTATOES & PEAS IN DILL SAUCE
 Categories: Vegetables, Side dish, Seasonings
      Yield: 6 Servings
 
  1 1/2 lb Golf-ball-size new potatoes
  1 1/2 lb Fresh garden peas; -OR-
      1 lb -Edible-pod peas
      3 tb Butter
      2 tb Flour
  1 1/4 c  Milk or Half-and-Half
           Salt
           Freshly ground pepper
      1 ds Cayenne pepper
    1/3 c  Chopped dill
      2 tb Lemon juice; or to taste
 
  Scrub 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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