| 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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