peas, potatoes and dill
Preparing something from the '50s was hard - because I wasn't born till the '60s. However, while going through my grandmother's old recipes, I remember the story of my father never having plain vegetables till he went to college (Penn State). Everything my grandmother made had a sauce. My Grammy was a little upset when she found out that my dad liked the plain simple veggies just as much as hers. Peas, Potatoes and Dill is a fantastic blending of flavors. I hope you make it and enjoy it as much as I have!
yield
4 serving(s)
prep time
20 Min
cook time
20 Min
method
Stove Top
Ingredients For peas, potatoes and dill
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10 ozpeas, frozen (or shelled fresh peas)
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1 lgpotato
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1 smonion
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1 dashsalt
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2 tspdill, fresh, finely chopped
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1 Tbspsour cream
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1 tspflour
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1 Tbspolive oil, extra virgin
How To Make peas, potatoes and dill
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1Preheat olive oil in a two quart pot. Use low to medium heat.
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2Finely chop the onion. When oil is hot, slowly sauté the onion until soft.
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3Peel the potato and slice into 1/4 inch thick slices.
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4After onion is soft, place potato slices evenly around pot. Add just enough water to cover slices. Add a dash of salt.
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5Bring to a slow boil, cover and cook for about 5 minutes. Test potato with a fork. Before potato becomes soft, add dill and peas.
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6Cover pot and cook for 5 more minutes till peas are done.
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7Mix together the flour and sour cream and add to contents of pot, stirring to dissolve.
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8With lid removed and contents lightly boiling, stir occasionally until mixture thickens noticeably. Remove from heat and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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