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