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🍽️ Sugar Snap Peas with Potatoes and Creamy Sauce

446 kcal · 30 min · 4 servings

Sugar Snap Peas with Potatoes and Creamy Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly under running water.
  2. 2. Fill a pot with water, add some salt, and bring it to a boil.
  3. 3. Add the unpeeled potatoes to the boiling water.
  4. 4. Cook the potatoes for about 20 minutes until tender.
  5. 5. Melt 1 tablespoon of butter in a small pot over medium heat.
  6. 6. Stir the flour into the melted butter.
  7. 7. Keep stirring until the flour mixture turns slightly golden brown and smells aromatic.
  8. 8. Pour in 400 ml of milk and stir vigorously to prevent lumps.
  9. 9. Let the sauce simmer on low heat for about 15 minutes.
  10. 10. Stir the sauce regularly while it cooks.
  11. 11. Wash the chervil under cold water.
  12. 12. Shake the chervil dry.
  13. 13. Set aside a few nice leaves for decoration.
  14. 14. Roughly chop the remaining chervil.
  15. 15. Wash the sugar snap peas and remove the tough stem ends.
  16. 16. Cut the sugar snap peas diagonally into pieces about 2 cm wide.
  17. 17. Bring a pot of salted water to a boil.
  18. 18. Cook the sugar snap peas for about 2 minutes (this is called blanching).
  19. 19. Drain the sugar snap peas and rinse them immediately with cold water to stop the cooking process.
  20. 20. Let the sugar snap peas drain well.
  21. 21. Fill a pot with water and bring it to a boil.
  22. 22. Cook the eggs for about 6 minutes until soft-boiled.
  23. 23. Remove the eggs from the water and let them cool down.
  24. 24. Peel the cooled eggs.
  25. 25. Peel the cooked potatoes as soon as they are warm enough to handle.
  26. 26. Keep the peeled potatoes warm.
  27. 27. Peel the shallot.
  28. 28. Finely chop the shallot.
  29. 29. Melt 1 tablespoon of butter in a frying pan.
  30. 30. Sauté the shallot in the butter until translucent.
  31. 31. Add the sugar snap peas to the shallot in the pan.
  32. 32. Sauté the sugar snap peas briefly.
  33. 33. Pour the prepared béchamel sauce over the sugar snap peas.
  34. 34. Stir the chopped chervil into the sauce.
  35. 35. Let everything simmer together for 2 to 3 minutes.
  36. 36. Season the mixture with salt, pepper, and lemon juice to taste.
  37. 37. Divide the sugar snap peas with sauce onto plates.
  38. 38. Add the warm potatoes.
  39. 39. Halve the boiled eggs and place two halves on each plate.
  40. 40. Garnish the dish with the reserved chervil leaves.

Nutrition per serving