Ingredients
- 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
- pinch nutmeg
Directions
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Chop the shallot.
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Do the same with the bell pepper. Use whatever color you like, but red just makes it all look so bright-colored.
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Mix the flour with the mustard powder.
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Keep 1 1/2 to 2 cups of milk nearby.
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Heat the butter and sauté the shallot and bell pepper for about 4 minutes.
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Add the flour, stir well and cook for 2 minutes to neutralize the rawness of the flour. Keep stirring.
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Pour in about 1/2 a cup of milk while stirring vigorously.
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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!
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Simmer the sauce for a minute or two.
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Season it with 1/2 a tsp salt, a pinch of (freshly grated) nutmeg to taste and about 1/8 tsp pepper.
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Stir in the (frozen) peas. And add the corn as well.
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Let it simmer for 5 minutes, until everything is all bubbly warm.
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Stir in the grated Parmesan as a finishing touch. I would have used the good stuff, but alas; I didn’t have any. Such is life. Feel free to add some dried sage or thyme as well for a bit of extra flavor.