Creamed Sweet Peas with Baby Reds
Author: 
Serves: 8-10
 
Summer Favorite
Ingredients
  • 3 pounds red potatoes quartered
  • 3 cups sweet peas (frozen or fresh)
  • ½ cup vegan butter
  • 3 cups almond milk
  • ⅓ cup whole wheat flour
  • salt and pepper to taste
Instructions
  1. Add quartered baby reds to a large pot of water and bring to boil.
  2. Boil and cover for 20-25 minutes, or until soft. Once potatoes are done drain and put back in pan.
  3. While potatoes are boiling you can thaw the peas (if you chose frozen peas) in a medium pot. Heat water and peas over medium heat until warm. Or boil fresh peas in medium pot until tender (10-15 minutes).
  4. Drain and rinse and put in a small bowl
  5. In same medium pot melt butter over medium heat. Add almond milk and slowly whisk in flour. Keep on medium low heat until mixture thickens (10 minutes).
  6. Add salt and pepper to taste, and then add peas when thickened.
  7. Add the creamed peas to the baby reds & enjoy your summer barbecue.
  8. Servings: 8-10
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2016/07/01/creamed-sweet-peas-with-baby-reds/