About this recipe:This sauce adds a very nice flavour to mashed potatoes and the combination goes very well with steak. To reduce the amount of fat in the sauce, I like to use evaporated milk. You can use cream instead, but I think the lower fat version is just as tasty!
1 tablespoon vegetable oil
1 medium onion, finely diced
1 clove garlic, minced
100g (4 oz) frozen garden peas
175ml (6 fl oz) vegetable stock
175ml (6 fl oz) evaporated milk
salt and freshly ground black pepper to taste
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Method Prep:15min › Cook:10min › Ready in:25min
Warm the oil in a frying pan over medium high heat. Stir in the onion and cook until nearly tender. Stir in the garlic and cook for a few seconds until fragrant. Pour in peas and stir to thaw. Pour in the vegetable stock and evaporated milk. Turn heat to low, cover and cook for 5 minutes.
Once the peas have cooked, pour them into a blender and purée until smooth. Pour the puréed sauce back into the frying pan and season to taste with salt and pepper. Simmer over low heat until the sauce reaches desired consistency.