Peas and Bacon in Cream Sauce

Served over potatoes.

It is often eaten as a very basic dish without the addition of bacon. A kind of pour people food. 

To make it more luxurious, add cream to the roux in addition to the milk, some lemon juice and Vermouth for intense taste and a lot of seasoning.

The bacon is cooked in a seperate pan, later a green onion joins it. When the pea cream is ready, toss in the bacon mix, but not all the fat.

Serve it with cooked potatoes and enjoy.

Recipe:

225 g defrosted peas

1 green onion

80 g smoked bacon bits

2 tbsp butter

2 tbsp flour

250 ml milk

100 ml double cream

30 ml Vermouth

1 tbsp lemon juice

Salt, pepper, nutmeg, Umami seasoning, dried chives

Melt butter in a pot and toss in the flour. Stir it until the two ingredients are well combined. Gradually add milk and stir to prevent lumps. Now add the cream and let it thicken.

Juice and Vermouth and all the seasoning to taste follows. Add the peas and let them cook on low, finish with bacon onion mix and some chives.

Boil potatoes to serve it with.