Young Peas And Potatoes In White Gravy
Instructions:
- 3 cups fresh peas
- 8-10 small new potatoes (scrape peeling off, it is very thin on young potatoes)
- 1 teaspoon salt (more my be added if needed)
- 1/4 teaspoon black pepper or as much as you like (the more the better)
- 2 tablespoons of butter
- 1 small can of evaporated milk
- 3 tablespoons of flour
- Cover peas and potatoes with water. Add salt and pepper.
- Cook in large pot until tender.
- Remove enough water from potatoes to mix with flour until fairly thin and pour back into the peas and potatoes. Stir well.
- Add the butter and evaporated milk and stir until well blended (more water or milk may be added if needed).
- Cook until the gravy is slightly thick.
- This is absolutely wonderful spooned over crumbled up corn bread.
- “This is a dish to make in the spring when the peas and young potatoes are ready to gather in the garden ”