2 cups (about 300 g) boiled or canned peas, drained
0.75 cup (180 ml) White Sauce II (medium béchamel)
Instructions
1. Prepare Boiled Peas according to Farmer's Boiled Peas method, then drain thoroughly. If using canned peas, drain and rinse them under cold water to remove excess salt and canning liquid.
2. Warm the drained peas in a heavy saucepan over medium-low heat, stirring occasionally, for 3-5 minutes, until the peas are heated through and steam rises steadily from the pan (internal temperature approximately 165°F / 74°C).
3. Prepare or reheat White Sauce II (a medium béchamel) separately in a small saucepan over low heat, stirring constantly, for 2-4 minutes, until the sauce is smooth, glossy, and coats the back of a spoon.
4. Combine the hot drained peas with the warm White Sauce II, folding gently to coat. Serve immediately.
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