Creamy Potatoes with Mushrooms and Peas
Roasted Carrots
Beverage Recommendation
Fre Alcohol-Removed Cabernet Sauvignon
Ingredients
- 2 (1-lb) pkg steam-in-bag red potatoes
- ¼ cup butter
- 2 (8-oz) pkg sliced mushrooms
- 1 cup chopped onion
- ¼ cup all-purpose flour
- ½ tsp garlic salt
- ½ tsp pepper
- 2¼ cups whole milk
- 1 (10-oz) pkg frozen sweet peas
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Steam potatoes according to package directions; slice in half.
- Meanwhile, melt butter in a large Dutch oven over medium heat. Add mushrooms and onion; cook 5 minutes, stirring often.
- Sprinkle flour, garlic salt, and pepper over mushroom mixture. Cook, stirring constantly, 2 minutes. Gradually add milk, stirring until smooth. Bring to a simmer; cook, stirring often, until thickened.
- Stir in potatoes, peas, and cheese; cook 5 minutes or until thoroughly heated.
Side Dish Ingredients
- 2 lb French baby carrots, halved
- 2 Tbsp olive oil
- ½ tsp salt
- ½ cup chopped pecans
- 2 Tbsp organic Dijon mustard
- 1½ Tbsp pure maple syrup
Side Dish Instructions
- Preheat oven to 400°F. Toss together carrots and oil on a large rimmed baking sheet; spread in a single layer. Sprinkle with salt.
- Bake 20 minutes or until tender and golden brown, stirring once.
- Meanwhile, toast nuts in a dry skillet over medium heat until fragrant. Whisk together mustard and syrup in a small bowl.
- Drizzle mustard mixture over carrots, and sprinkle with nuts.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
345
|
176
|
521
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 8 | 1 | 9 |
| Protein (g) | 14 | 2 | 16 |
| Carb (g) | 45 | 18 | 63 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 408 | 407 | 815 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
