Ingredients30 m servings
- Place potatoes in a saucepan; cover with water and cook until tender.
- Cook peas according to package directions, adding sugar.
- Meanwhile, melt the butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl. Pour sauce over and stir to coat. Serve immediately.
ReviewsRead all reviews 19
I enjoyed this recipe a lot. I used canned peas instead of frozen and dried dill (about 1/2 teaspoon) instead of fresh. When it was done, it just tasted like it needed a little something extra. ...
These were pretty good. Our bible study tried it out the first time we made them and we only had a small bowl left after almost everyone came back for seconds. It was hard to find fresh dill. ...
This recipe is Excellent. We made this with fresh peas and new potatoes from our garden. The only change, we were a bit short of peas so added 2 fresh carrots to make up the 10 oz. The sugar br...
I love it when I can taste a recipe in my mind's eye, prepare it, and it's exactly what I expected. This is exactly what I expected. I used baby new red potatoes and quartered them. I doubled...
I used Yukon Gold potatoes, left out the dill (personal taste), and used green peas. Very good, simple recipe.
I used Klondike Gourmet potatoes the skins were thin. I left out dill I didn't have any it was delicios!!!I got many compliments at the potluck. I think the bit of sugar makes it taste so good.
This is the same dish I remember my mom makeing when i was a little girl. and all my siblings andI loved it. sometimes she would add left over ham and that was really good also.
My Mom made something similar to this. The only thing different is instead of dill, we use fresh mint leaves. The combination of peas and mint go together so well. I will try this with the f...