Title: Blackeyed Peas In Herb Sauce
Categories: Beans &, Grains
Yield: 4 Servings
2 1/2 tb Butter (1/3 stick)
1 tb Dried parsley -OR-
2 tb Fresh parsley;
- finely chopped
1 Bay leaf
1/2 ts Sage
1/4 ts Thyme
1 ts Marjoram
2 c Milk
2 c Cooked blackeyed peas
2 tb Corn starch; dissolved in:
3 tb Water; cold; up to 4 tb
Salt
Fresh black pepper
Cooking time: 45 minutes
Melt the butter in a heavy saucepan and gently fry the herbs in it
for 1 to 2 minutes to seal in the aromatic oils in the herbs. Add the
milk and blackeyed peas and re-heat to almost boiling. Add corn
starch, stirring constantly until sauce thickens. Season with salt
and pepper and serve with a grain and vegetables.
Recipe by Vegetarian Food For All by Annabel Perkins
