New Potatoes with Peas, Corn, Fresh Dill and Cream
New potatoes are one of the treats of summer and we have them often. I serve them cold in salads, steam and serve plain with a sprinkling of fleur de sel, combine them with other vegetables and sometimes, as a special treat, steam and drizzle them with thick cream. Oye. So good. In this recipe I also add freshly shelled peas, raw or barely cooked, as well as cooked corn scraped off the cob, just before I add the cream.
1 lb new potatoes
2 cups freshly shelled peas
1 cup thick cream
Salt and freshly ground pepper
A handful of fresh dill
Fleur de sel or coarse sea salt
Wash potatoes but do not peel.
Place clean potatoes in a steamer basket over water and bring to a boil. Lower heat, cover and let boil gently until potatoes are tender and easily pierced with a knife.
When done, remove potatoes and slice in half into a serving bowl. If they are small you can leave them whole.
Place freshly shelled peas in the microwave with a 1/3 cup water. Cover with paper towel and cook a couple of minutes just to soften the peas.
Drain and add peas to the potatoes.
Garnish with plenty of fresh dill.
Drizzle the vegetables with the cream, sprinkle with salt and pepper and serve warm of at room temperature.