Creamed Potatos, Carrots & Peas

In Loving Memory of Grandpa John and his abundant garden.

Wash and cut new red potatos into bite size pieces. Enough to cook in 4 quart pot. Cook until potatoes are tender but not mushy.

Peel and cut up about 8 carrots. Shell and wash about 3 to 4 cups of peas. I place my carrots and peas in separate bowls in my steamer and steam them for about 15-20 min while potatoes are cooking.

Meanwhile put 1/4 cup butter and 2 very heaping tbs. flour in 2 quart pot on medium heat. Beat butter and flour together with gravy whip until melted and smooth. Pour and beat in 1/2 cup of whipping cream. Then whip in around 2 cups (more or less depending on thickness) milk while butter mixture is hot and bubbling until sauce thickens. Add Lowry and Salt to taste.

Drain potatoes and add carrots and peas and sauce. Gently mix until everything is coated with sauce. Garnish with Paprika and serve hot.

Thanks Mom for the recipe,