Now Your Turn

Peas In Cream Sauce

Brunch, Main Course | September 4, 2015 | By

 

Ingredients:

3 tablespoons cooking oil

450 g peas

4 tablespoon  sugar

1 teaspoon salt

1 teaspoon  vegeta

parsley

4 teaspoons  flour

400 ml milk

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Method:

Cooking oil is heated in a saucepan. When hot, pour in fresh or frozen peas and fry a little, turn it into the hot oil. These are just a few tens of seconds.

Then pour  a little water, add salt, sugar, spice. Now cook until the peas become soft.

Meanwhile, the thickening prepared. In a bowl, mix the flour with milk lumps.

When the peas soft feel, a thin stream, stirring continuously add the thickening.

Add the fresh parsley and simmer until the stew, stirring continuously, until thick enough to not be.

I served with  tosted  whole  wheat  english muffin with melted brie and poched eggs .

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Georgia Bitay