Vegetable Recipes
Creamed Potatoes with Baby Peas
Pepper Medley
© Laura Harper
Creamed Potatoes with Baby Peas
3 large russet potatoes, peeled, diced
1 teaspoon salt
1 10-oz. package frozen baby green peas
1 pint heavy cream
2 tablespoons butter
1/2 teaspoon Accent
Salt and pepper
Place potatoes in medium saucepan. Add cold water to barely cover potatoes; add salt. Bring to boil over moderate heat; cook until tender, about 15 minutes. Drain.
Meanwhile, cook peas according to package directions. Drain. Keep warm.
Add cream, butter, and Accent to potatoes; heat over low heat just until hot. DO NOT BOIL. Fold in baby peas. Season with salt and pepper to taste.
Serves four.
2 tablespoons extra virgin olive oil
2 yellow bell peppers
2 red bell peppers
2 green bell peppers
2 large sweet onions (Peruvian or Vidalia)
Sauterne
1 teaspoon coarse sea salt, or to taste
1/4 teaspoon Accent
Put olive oil in very large skillet on high heat. Add onions and 2-3 tablespoons sauterne; stir-fry for 3 minutes. Add peppers, salt, Accent, and about 1/4 cup sauterne; continue stir-frying until vegetables are crisp-tender. Add sauterne as needed to keep vegetables from burning. (Chicken broth and a tablespoon of lemon juice may be substituted for the sauterne.)