Ingredients
- 16 ounces baby red potatoes quartered
- 1 cup English peas shelled, fresh or frozen
- 1 1/2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk 2% preferred
- Salt and pepper to taste
- 1 1/2 tablespoons fresh dill plus more for garnish
Instructions
- Place the potatoes in a large pot and cover with salted water. Bring to a boil and simmer for about 15 minutes or until tender. In a separate saucepan, boil the peas for 6-7 minutes until just tender. Drain both vegetables and set aside.
- In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until the mixture thickens to a creamy consistency. Season with salt and pepper.
- Gently stir in the drained potatoes and peas and heat through for about 4-7 minutes. Mix in the dill and serve immediately, garnished with additional dill.
