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Erica’s Kitchen - a recipe for garden vegetables
March 23, 2009
Dilled New Potatoes and Peas
1 lb. small new potatoes (6-8)
2 c. frozen peas
1 1/2 c. white sauce (see recipe below)
2 c. frozen peas
1 1/2 c. white sauce (see recipe below)
1/2 c. Tofutti (Better than Sour Cream brand)
1/2 c. onion, chopped fine
1 t. dried dill weed
1 T. olive oil
Cook potatoes in lightly salted, boiled water, until tender. Drain and quarter. Cook peas for 1-2 minutes in a separate dish. Saute onion in 1 T. olive oil
White Sauce
1 1/2 T. corn starch
1 1/2 c. soy milk
1 t. salt, or to taste
Bring to a boil. Stir the sour cream into the white sauce. Sprinkle with dill.
Topics: Healthy Recipes