Creamy Parmesan Peas and Potatoes
1 cup cooked peas2 lb. boiled new red potatoes
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular
In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed. Add cooked peas and potatoes and toss lightly to coat. Serve immediately.
ps - I just guessed on the peas and potatoes amounts; if you try the recipe, please comment and let me know if that is just right, too much, or not enough.