Creamed Corn and Peas
1 large shallot (or 1/2 a small onion)
1/2 red bell pepper
2 tbsp all-purpose flour
2 tbsp butter
1/4 tsp mustard powder
1/2 to 2 cups of milk
1/2 tsp salt
1/8 tsp pepper
1 1/2 cup peas (frozen)
1 1/2 cup corn (drained)
4 tbsp grated parmesan
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.