Peas, Potatoes and Dill

Dee Dee Pettersen

By
@D2theFoodLover

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!


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

10 oz
peas, frozen (or shelled fresh peas)
1 large
potato
1 small
onion
1 dash(es)
salt
2 tsp
dill, fresh, finely chopped
1 Tbsp
sour cream
1 tsp
flour
1 Tbsp
olive oil, extra virgin

Directions Step-By-Step

1
Preheat olive oil in a two quart pot. Use low to medium heat.
2
Finely chop the onion. When oil is hot, slowly sauté the onion until soft.
3
Peel the potato and slice into 1/4 inch thick slices.
4
After onion is soft, place potato slices evenly around pot. Add just enough water to cover slices. Add a dash of salt.
5
Bring to a slow boil, cover and cook for about 5 minutes. Test potato with a fork. Before potato becomes soft, add dill and peas.
6
Cover pot and cook for 5 more minutes till peas are done.
7
Mix together the flour and sour cream and add to contents of pot, stirring to dissolve.
8
With lid removed and contents lightly boiling, stir occasionally until mixture thickens noticeably. Remove from heat and serve.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Potatoes
Regional Style: American
Other Tag: Heirloom