12 tiny new potatoes, scrubbed
375 ml shelled peas 1 1/2 cup
50 ml onion, chopped 1/4 cup
15 ml butter 1 tbsp
15 ml all purpose flour 1 tbsp
salt & pepper to taste
250 ml milk 1 cup
In a medium saucepan, cook potatoes, covered, in small amount of boiling water for 8 minutes. Add fresh peas and cook for 10 to 12 minutes or until tender. Drain, return vegetables to saucepan.
Meanwhile, in a small saucepan, cook onion in hot butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir into potatoes and peas. Heat through.
Serves: 4