Springtime Vegetables With Herb Butter
| 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.. |
| 16 | oz | Frozen sugar snap peas |
| 1/4 | c | Butter |
| 2 | t | Chopped fresh basil, OR… |
| 3/4 | t | Dried basil |
| 1 1/2 | t | Chopped fresh thyme leaves |
| 0R | ||
| 1/2 | t | Dried thyme leaves |
| 1 | t | Chopped fresh tarragon, OR |
| 1/4 | t | Dried tarragon |
| 1/4 | t | Salt |
| 1/8 | t | Freshly ground black pepper |
INSTRUCTIONS
1997 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 per serving Calories 150 Total Fat 8 g Total 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,
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Nutrition (calculated from recipe ingredients)
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Calories: 71
Calories From Fat: 68
Total Fat: 7.7g
Cholesterol: 20.3mg
Sodium: 98.5mg
Potassium: 21.3mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g