New Potatoes and Peas
Freshly snipped chives add flavor to this quick-to-fix side dish.
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 to taste
- 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 Information Per Serving (1/8 of recipe): 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.