Monday, November 22, 2010

Peas in a Bechamel Sauce

16 oz. frozen peas (or 2 15 oz. cans of peas, drained) ($1.00)
4 T. flour ($.10)
4 T. butter ($.35)
2 C. milk ($.50)
salt and pepper to taste ($.05)
pinch of nutmeg, optional

In a nonstick skillet over medium high heat, melt butter and whisk in flour, until a paste forms. Slowly pour in milk, whisk to combine thoroughly. Cook over a medium low heat, stirring constantly - being careful not to bring mixture to a boil. Once sauce has reached desired consistency, season with salt and pepper, then fold in peas, heat through and serve.

Lighter variation:
Replace 2 C. milk with:
1 1/2 C. milk & 1/2 C. chicken stock or use equal amount of fat free milk

Yields = 8
Cost: $2.00
Cost per serving: $.25

1 comment:

  1. This looks easy - I love how basic most of the recipes are here, it's great for the novice like me.