2 1/2 lb. potatoes
1/2 c. water
1 c. mixed herbs, such as dill, chevril, lovage, parsley & chives
2 tbsp. butter
1/2 c. hot milk
1/8 tsp. white pepper
1 1/2 lb. fresh peas
1/8 tsp. salt
1 onion
1 tbsp. flour
1/8 tsp. salt
1/4 c. whipping cream

Place potatoes in a saucepan and cover with water. Boil gently for 30-35 minutes. Drain peel and slice potatoes. Shell peas and boil in salted water for 6-9 minutes. Drain reserving liquid. Place cooked peas in a bowl, cover and set aside. Wash dry and chop herbs. Peel and dice onion.

Melt butter in a large saucepan and saute onion until transparent. Add flour and saute stirring constantly, until light yellow. Stir in reserved cooking liquid and hot milk. Simmer sauce for 3 minutes. Season with salt and pepper. Add peas and potatoes to sauce and cook until heated through. To serve, stir in cream and sprinkle with herbs.

Tip: Peas may be replaced by green beans or diced green pepper. Add sauteed diced bacon or smoked sausage for a heartier dish. 405 calories per serving.