Peas and New Potatoes in Cream |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | ||||||||||||
| INGREDIENTS: | ||
| 2 quarts tiny new potatoes, brushed but not peeled | 1/2 pound lean salt pork, chopped | 2 tablespoons chopped onion |
| 2 cups shelled peas | 1 cup thick cream | butter |
| salt and pepper to taste | ||
| 1 | In a saucepan large enough to accommodate potatoes, boil with water to cover. Cook 20 minutes. Drain. In a separate pan fry salt pork, add onions. Fry until soft. Add peas and cream, cover and cook until peas are done but not mushy. Combine with potatoes, which have been broken open with a fork and buttered. Do not peel. Season lightly to taste. |