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| 1 1/2 x ca. 450 g | Golf-ball-size new potatoes |
| 1 1/2 x ca. 450 g | Fresh garden peas; -Or |
| 1 x ca. 450 g | Edible-pod peas |
| 3 Esslöffel | butter |
| 2 Esslöffel | flour |
| 1 1/4 Tasse | Milk or Half-and-Half |
| | salt |
| | pepper ground |
| 1 Prise | cayenne pepper |
| 1/3 Tasse | dill chopped |
| 2 Esslöffel | lemon juice to taste |
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Scrub the potatoes well but do not pare them. Halve them and cook in lightly salted boiling water 10 to 15 minute, or until just tender. Drain and keep warm.
Shell the garden peas or string the edible-pod peas. Place them in a large skillet with water to half-cover them. Cover with a tight-fitting lid and cook 3 to 10 minutes, or until just tender. Drain and keep warm.
Meanwhile, melt the butter in a saucepan and stir in the flour. Cook over low heat, stirring constantly, for 5 minutes. Stir in the milk or cream and cook over low heat for about 10 minutes. Season with salt, pepper, and cayenne. Stir in the dill and lemon juice.
Combine the peas, potatoes, and sauce in a large skillet and heat through over a medium heat. Adjust seasoning and serve hot.
Karen Mintzias
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