Green Peas with Parsley Cream Sauce (Zöldborsó fözelék)

Public Side Dish Recipe

Source: The Paprikás Weiss Hungarian Cookbook, Edward Weiss and Ruth Buchan, 1979

Ingredients

3 tablespoons butter 1 1/2 pounds fresh peas, shelled 1 teaspoon salt 1 teaspoon sugar 2 tablespoons finely chopped parsley 1/4 cup water 1 tablespoon flour 3/4 cup milk

Directions

Melt butter Add peas, salt, sugar, parsley, and water I add the salt, sugar, and parsley first, waiting 30 secs or so before adding the peas and water Cover and steam peas for 10 minutes Stir in flour Add milk and simmer until light sauce is formed