Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Golf-ball-size new potatoes Salt
1 1/2 lb Fresh garden peas; -OR- Freshly ground pepper
1 lb -Edible-pod peas 1 ds Cayenne pepper
3 tb Butter 1/3 c Chopped dill
2 tb Flour 2 tb Lemon juice; or to taste
1 1/4 c Milk or Half-and-Half

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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