If it were up to me, I’d have this every day! (Page 2 ) | May 18, 2025
Annonce:
4 medium potatoes, peeled and cubed
Salt, for boiling
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon fresh thyme or rosemary, chopped
1 cup fresh or frozen peas
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Salt, for boiling
2 tablespoons butter
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups milk
1 tablespoon fresh thyme or rosemary, chopped
1 cup fresh or frozen peas
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Directions
Boil the peeled and cubed potatoes in a pot of salted water until they are tender, about 15-20 minutes.
While the potatoes are boiling, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Whisk in the flour to form a smooth paste, then gradually add the milk, whisking constantly until the mixture thickens into a creamy sauce.
Stir in the chopped fresh herbs.
Drain the potatoes and return them to the pot. Gently fold in the cream sauce.
Add the peas and cook until heated through, about 5 minutes.
Season with salt and pepper to taste.
Garnish with fresh parsley if desired and serve hot.
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Variations & Tips
For a richer sauce, substitute half of the milk with cream. You can also add a pinch of nutmeg for a warm, earthy flavor. If you’re a fan of cheese, stir in a handful of grated Parmesan or cheddar for a cheesy twist. For a vegan version, use plant-based butter and milk, and substitute the flour with a gluten-free alternative if needed
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