Ingredients
1 pound small red potatoes2-1/2 cups frozen peas1/4 cup butter, cubed1 green onion, sliced1/4 cup all-purpose flour1/2 teaspoon saltDash pepper2 cups 2% milk
Preparation
Scrub and quarter potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cook 5 minutes longer or until vegetables are tender.
Meanwhile, in another large saucepan, melt butter. Add onion; saute until tender. Stir in the flour, salt and pepper until blended; gradually add milk. Bring to a boil. Reduce heat; cook and stir for 1-2 minutes or until thickened. Drain potatoes and peas; toss with sauce.
