1 1/2 lbs. tiny new potatoes
1 to 1 1/2 lbs. fresh garden peas
3 tbsp. sliced green onion
1/4 c. butter
1/4 c. all-purpose flour
1 c. milk
1/4 tsp. salt
1/8 tsp. white pepper

Wash potatoes, peel a thin strip around center. Cook potatoes, covered, in boiling salted water 10 to 15 minutes or until tender; drain.

Shell and wash peas (frozen peas may be used). Add peas and onion to a small amount of boiling salted water. Reduce heat; cover and cook 8 to 12 minutes, until peas are tender. Drain.

Melt butter in a heavy saucepan over low heat; blend in flour. Cook 1 minutes, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper. Combine vegetables, and top with sauce. Serves 4 to 6.