Description
Ree Drummond’s creamed peas and potatoes bring comfort straight from her ranch kitchen. Hearty ingredients blend into a classic side dish that whispers nostalgic memories of home-cooked meals shared with family and friends.
Ingredients
Scale
Main Ingredients:
- 1 pound (454 grams) baby red potatoes, quartered
- 1 cup (150 grams) shelled English peas
Dairy and Fat:
- 1 tablespoon (14 grams) butter
- 1 cup (240 milliliters) milk
Seasonings and Thickeners:
- 1 tablespoon (8 grams) all-purpose flour
- salt to taste
- pepper to taste
Instructions
- Transform quartered baby red potatoes into a culinary canvas by submerging them in a large pot filled with water. Sprinkle a pinch of salt and ignite the heat to high, bringing the liquid to a vigorous boil. Once bubbling, dial down the temperature to medium-low, allowing the potatoes to simmer gracefully for 15-20 minutes until they yield effortlessly when pierced with a fork. Drain and reserve the tender potatoes.
- Simultaneously, orchestrate a separate performance for the English peas. Fill a medium pot with water and elevate to a boil. Gently introduce the shelled peas, letting them dance in the bubbling waters for 6-7 minutes. Ensure they retain their vibrant emerald hue and crisp texture. Drain and set alongside the potatoes.
- Craft a velvety roux in the now-vacant pea pot. Melt one tablespoon (15 milliliters) of butter over medium heat, then sprinkle flour, whisking continuously to create a smooth, lump-free paste. Toast the mixture for approximately one minute to eliminate any raw flour undertones.
- Gradually introduce milk into the butter-flour foundation, whisking meticulously to prevent luminal interruptions. Season with salt and ground black pepper, tailoring to your palate. Maintain constant stirring as the sauce metamorphoses, thickening delicately over 4-5 minutes.
- Unite the drained potatoes and peas within the creamy sauce, folding gently to ensure an even orchestration of flavors. Allow the mixture to simmer for an additional 5 minutes, occasionally stirring to prevent adherence and guarantee uniform heating.
- Perform a final flavor assessment, adjusting seasoning with additional salt and pepper if desired. Present this luxurious vegetable medley immediately as a sumptuous accompaniment to grilled proteins or robust seafood dishes.
Notes
- Transforms humble ingredients into a creamy, comforting side dish bursting with homestyle charm.
- Baby red potatoes create a buttery foundation that melts in your mouth with each delightful bite.
- English peas bring vibrant color and sweet freshness to this nostalgic family favorite.
- Carefully whisked sauce ensures a silky smooth texture without any pesky lumps or separations.
- Perfect weeknight solution that comes together in under 30 minutes, satisfying hungry families with minimal effort.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 184 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 15 mg