CLOUDS AT SUNSET

Clouds at Sunset image

Provided by Taste of Home

Time 1h5m

Yield 6 servings.

Number Of Ingredients 15

4 large potatoes, peeled and quartered
6 large carrots, cut into 1-1/2-inch pieces
2 to 3 garlic cloves, peeled
1/2 cup milk
1/4 cup butter, softened
Salt and pepper to taste
PEAS SOUP FOG:
1 pound ground beef
1/2 cup finely chopped onion
2 tablespoons cornstarch
1-1/2 cups milk
1 package (10 ounces) frozen peas, thawed
1/2 teaspoon beef bouillon granules
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place potatoes, carrots and garlic in a saucepan; cover with water. bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until vegetables are tender. Drain; reserving 1/2 cup cooking liquid., In a bowl, mash potatoes, carrots and garlic. Beat in milk, butter, salt and pepper until light and fluffy. Set aside and keep warm. , Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add reserved cooking liquid. Combine cornstarch and milk until smooth; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peas, bouillon, salt and pepper. Cook for 2-3 minutes or until heated through. Serve over mashed potatoes.

Nutrition Facts :