Freshly snipped chives from your herb garden
add flavor to this quick-to-fix side dish.
New Potatoes and
Peas
1 pound whole tiny new potatoes
2 cups shelled fresh peas or 1 (10-ounce) package frozen peas
2 tablespoons butter or margarine
1/2 cup snipped fresh parsley
Salt and pepper
- Halve any large potatoes. Cook potatoes
and fresh peas, if using, in a large saucepan, covered, in boiling
water for 10 minutes. Add frozen peas, if using. Return mixture
to boiling. Cover saucepan and cook vegetables 2 minutes more
or until potatoes are tender. Drain. Return potatoes and peas
to the saucepan.
- Add butter or parsley, and season to taste
with salt and pepper. Stir gently (if potatoes are stirred too
vigorously, their delicate skins may rub off) until butter melts.
Makes 6 servings.
Nutritional facts per serving: calories:
146, total fat: 4g, saturated fat: 2g, cholesterol: 10mg, sodium:
93mg, carbohydrate: 24g, fiber: 2g, protein: 4g, vitamin C: 37%,
iron: 15%
Recipe and photograph provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
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