Name: Springtime Vegetables with Herb Butter
Ingredients: 1 lb Small new potatoes scrubbed (1 1/2 to 2-in. potatoes); 2 1/2 c Fresh sugar snap peas; OR.. Frozen sugar snap peas; 1/4 c Butter; 2 ts Chopped fresh basil; OR... Dried basil; 1 1/2 ts Chopped fresh thyme leaves 0R Dried thyme leaves; 1 ts Chopped fresh tarragon; OR; 1/4 ts Dried tarragon; 1/4 ts Salt; 1/8 ts Freshly ground black pepper; per serving Calories 150 Total Fat 8 g Total

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Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Vegetables	6	Servings

INGREDIENTS

1	lb	Small new potatoes scrubbed (1 1/2 to 2-in. potatoes)
2 1/2	c	Fresh sugar snap peas; OR.. Frozen sugar snap peas
1/4	c	Butter
2	ts	Chopped fresh basil; OR… Dried basil
1 1/2	ts	Chopped fresh thyme leaves 0R Dried thyme leaves
1	ts	Chopped fresh tarragon; OR
1/4	ts	Dried tarragon
1/4	ts	Salt
1/8	ts	Freshly ground black pepper
		per serving Calories 150 Total Fat 8 g Total

INSTRUCTIONS

Cut potatoes into halves or quarters. Place in medium saucepan with enough
water to cover. Bring to boil; reduce heat and simmer, covered, until
barely tender about 8 to 10 minutes. Add peas; continue cooking 3 to 5
minutes. Transfer vegetables to colander; drain well. Discard water from
saucepan; add butter. Cook over medium heat until butter is melted; stir in
herbs, salt and pepper. Return vegetables to pan, tossing lightly to coat.
Yield: 6 servings Serving Size: about 3/4 cup
Nutritional Information
Carbohydrates      18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg
Copyright American Dairy Association (Reprinted with permission)
Posted to MM-Recipes Digest V4 #150 by BobbieB1@aol.com on May 30, 1997

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