Rutabaga and Pea Curry over Rice
Rutabaga and Pea Curry over Rice
Print Recipe
Total Time 20 minutes mins
- 1/4 cup butter
- 1/4 cup flour
- 1 teaspoon white pepper
- 1/2 teaspoon salt
- 1-1/4 cups milk; warmed
- 1/4 cup heavy cream; warmed
- 1 teaspoon fresh lemon juice
- 1 14.5 oz can Margaret Holmes Rutabagas; drained
- 1 15 oz can sweet peas; drained
- 1 teaspoon dried parsley
- 4 cups cooked white rice
Melt butter over low heat and gradually whisk in flour, pepper and salt.
Cook 2 minutes until thick and light brown.
Slowly whisk in milk and cream; remove from heat and stir in lemon juice, rutabagas, and sweet peas.
Sprinkle with parsley and serve over rive.
