Monday, December 16, 2013

Peas and Potatoes In Bechamel Sauce

This is an amazingly decadent vegetable serving.  New potatoes, frozen peas swimming in Bechamel sauce.  We mixed a double batch of Bechamel for this recipe.  We steamed the potatoes before hand, added the frozen baby peas and poured the hot Bechamel over the peas and potatoes.

Bechamel Sauce

2 1/2 Tablespoons of butter
2 Tablespoons flour
2 cups skim milk
1 Teaspoon salt
dash of freshly ground nutmeg

Melt the butter over low heat in a small saucepan.  Add the flour and toast until almost sandy colored.  While the flour and butter are browning preheat 2 cups of milk.  Slowly add the hot milk to the browned flour and butter while continuously whisking.  Bring to a boil, cook on medium heat while whisking almost constantly for 8 to 10 minutes.  Remove from heat, season with salt and nutmeg.  The result is a buttery creamy smooth Bechamel that goes very well with potatoes, peas, broccoli, fresh bread...

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