Peas, Potatoes and Dill

1
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!

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
20 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Peas, Potatoes and Dill

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.

Printable Recipe Card

About Peas, Potatoes and Dill

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




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