Recipe of the Month Parsley Red Potatoes & Creamed Fresh Peas
Parsley Red Potatoes & Creamed Fresh Peas
Joyce Holste, Midlothian
Potatoes
2 lbs red potatoes
1-1½ t salt
⅓ c butter, cubed
2 T minced fresh parsley
Cut eyes out of potatoes, no need to peel, and cut in quarters. Place in large saucepan; cover with water, add salt, and bring to a boil. Reduce heat, cover, and cook until tender approximately 15 minutes. Drain. Add butter and parsley; toss until butter is melted.
Creamed Fresh Peas
1 c peas, farm or garden-fresh
2 T flour
1 T butter
Milk
Salt
Pepper
Sugar, pinch to taste
Water
Cook peas in enough water to cook, until slightly tender. Do not drain; add butter and stir. In small bowl, whisk together 2 T of flour and enough milk to remove all the lumps , making a creamy gravy consistency. Add salt and pepper to taste, and a little sugar if desired. Add mixture into peas and cook over medium high heat until thick and bubbly, stirring tenderly, about 5 minutes or less.
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