| CATEGORY |
CUISINE |
TAG |
YIELD |
|
American |
Potatoes |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Small new potatoes; scrubbed (1 1/2 to 2" potatoes) |
| 2 |
c |
Sugar snap peas |
| 4 |
tb |
Butter |
| 2 |
ts |
Fresh basil; chopped OR- 3/4 tsp dried basil |
| 1 1/2 |
ts |
Fresh thyme; chopped OR- 1/2 tsp dried thyme |
| 1 |
ts |
Fresh tarragon; chopped OR- 1/4 tsp dried tarragon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
INSTRUCTIONS
Cut the potatoes into halves or quarters. Place in a medium saucepan with
enough water to cover. Bring to a boil; reduce heat and simmer, covered,
until barely tender, about 10 minutes. Add the peas; continue simmering
uncovered about 3 to 5 minutes, until as tender as desired. Transfer the
vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter. Cook over medium heat
until the butter is melted; stir in the herbs. Return the vegetables to the
pan, add salt and pepper. Toss lightly; heat through. 4 Servings.
Source: American Dairy Association. Christie Aspegren, September 93 Round
Robin.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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