Instructions: Place potatoes in a saucepan; cover with water and cook until tender. Cook peas according to package directions, adding the sugar. Meanwhile, melt butter in a saucepan; add flour, salt and pepper to form a paste. Gradually stir in milk. Bring to a boil; boil for 1 minute. Add dill; cook until thickened and bubbly. Drain potatoes and peas; place in a serving bowl.

Pour sauce over and stir to coat. Serve immediately.

YIELD: 6-8 servings

NOTES : I used a 16 oz package of early June peas.

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