| 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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