Creamed Potatoes and Peas Recipe

Ingredients:

• 500g baby potatoes (quartered)
• 200g fresh peas (or frozen if not in season)
• 1 small onion (finely chopped)
• 2 garlic cloves (minced)
• 2 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 250ml whole milk
• 150ml heavy cream
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)

Instructions:

1. Prepare the Potatoes
   Begin by boiling the quartered baby potatoes in lightly salted water for 10-12 minutes or until tender. Drain the potatoes and set them aside.
2. Cook the Peas
   If using fresh peas, add them to boiling water for about 3-4 minutes until they turn vibrant green. Drain and set aside. For frozen peas, simply thaw them.
3. Sauté the Aromatics
   In a large skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Make the Cream Sauce
   Sprinkle the flour over the onion and garlic mixture. Stir continuously to form a roux and cook for 1-2 minutes to remove the raw flour taste. Gradually whisk in the milk, ensuring no lumps form. Once smooth, add the heavy cream and bring the mixture to a gentle simmer. Season with salt and pepper.
5. Combine and Serve
   Gently fold the cooked potatoes and peas into the creamy sauce, ensuring everything is well coated. Let the mixture simmer for 3-5 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary.
6. Garnish and Enjoy
   Remove from heat, and garnish with freshly chopped parsley for added color and freshness. Serve the creamed potatoes and peas as a side dish or as a light meal on its own.