Creamed Corn and Peas

Chop the shallot.

Do the same with the bell pepper. Use whatever color you like, but red just makes it all look so bright-colored.

Mix the flour with the mustard powder.

Keep 1 1/2 to 2 cups of milk nearby.

Heat the butter and sauté the shallot and bell pepper for about 4 minutes.

Add the flour, stir well and cook for 2 minutes to neutralize the rawness of the flour. Keep stirring.

Pour in about 1/2 a cup of milk while stirring vigorously.

Bit by bit, you pour in milk until you have a consistency you like. I usually stop at roughly 1 1/2 cup. Don’t make it too thin!

Simmer the sauce for a minute or two.

Season it with 1/2 a tsp salt, a pinch of (freshly grated) nutmeg to taste and about 1/8 tsp pepper.

Stir in the (frozen) peas.

And add the corn as well.

Let it simmer for 5 minutes, until everything is all bubbly warm.

Stir in the grated Parmesan as a finishing touch. Feel free to add some dried sage or thyme as well for a bit of extra flavor.