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CATEGORY CUISINE TAG YIELD
Vegetables "shape", 4star, Eat-lf mail, Healthy, Vegetables 4 Servings

INGREDIENTS

1/2 lb New potatoes
1 lb Sugar snap peas
1 tb Extra virgin olive oil
1 sm Spring onion; thinly sliced
1 lg Clove garlic; minced
2 tb Chopped fresh mint
1/4 ts Freshly ground nutmeg; or more to taste
Salt and black pepper

INSTRUCTIONS

SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling
water, blanch the peas, about 2 minutes. Scoop from the pot and transfer to
a bowl of water. Drain and set aside. Keep the pot boiling to cook the
potatoes.
POTATOES: Wash the potatoes; do not peel. Cut potatoes into wedges (6th or
8ths). Boil until just fork tender; shock in ice water. Drain well and set
aside.
In a saute pan, skillet or wok, warm the oil over medium heat; cook onion
and garlic, until softened. Add cooked potatoes and peas, mint and 1/4
teaspoon of nutmeg. Toss to warm and combine flavors. Taste and add salt,
pepper, and additional nutmeg to taste.
[Serves 4, each 138 calories, 25 % fat (3.8 grams); 6% carbohydrate, 14%
protein.]
__VARIATION__ Steam the potatoes for about 12 minutes, add the peas and
continue to steam no more than 2 minutes, until potatoes are fork tender
and peas are bright green and crispy. Remove from heat and drain. Continue
with the recipe with these changes: 2 green onions, 2 large cloves garlic,
1 tablespoon each fresh chopped mint and fresh chopped cilantro leaves. Add
nutmeg, salt and pepper to taste and add lemon zest cut into long strips
(about 1/2 teaspoon total); toss. SERVED 2.
MENU: roasted chicken, sweet and sour red cabbage. Try with meats, seafood,
veggie burger or legume-nut loaf. Sent to eat-lf by Pat Hanneman 5/15/98.
Recipe by: Jesse Cool for SHAPE
Posted to EAT-LF Digest by Kitpath <phannema@wizard.ucr.edu> on May 15,
1998

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