This recipe works well as a stand-alone side dish if you use relatively small amounts of milk…or as a topping for meat (in this case, we used pan fried chicken breast cutlets) if you use more milk to make it a little more runny. Either way, the combination of this buttery semi-soft Danish cheese with the earthy taste of the dill makes for a great pairing with peas.
While we enjoyed these peas with chicken, they would also go very well with pork or even turkey. We have some more cheese and dill left in the fridge, so we’re definitely planning to make this again, but as the full-side dish version.
Time: 15 Minutes
- Frozen Peas
- Havarti Cheese
- Dill (fresh or dried)
- Butter (about 1/2 tablespoon)
- Flour (about 1/2 tablespoon)
- Milk (a few ounces…We used more because of how we were planning to incorporate this into the meal, so our pictures reflect more milk than we are suggesting)
- Heat your peas in a sauce pan. While this is happening, cut your cheese into cubes.
- When the peas are no longer frozen, and most of the ice has liquified and evaporated, add in your dill and butter, and let everything cook together for a few minutes.
- Stir in your flour so it coats the peas, and let it sit for about 30 seconds.
- Pour in your milk, and add your cheese, and let everything cook to thicken and coat the peas.
- Plate, devour, and enjoy!