Springtime Potatoes~ Sugar Snaps~ Herb Butter Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Small new potatoes, scrubbed (1 1/2 to 2" potatoes)
2 cup: Sugar snap peas,
4 tbsp: Butter,
2 tsp: Fresh basil, chopped OR- 3/4 tsp dried basil
1 1/2 tsp: Fresh thyme, chopped OR- 1/2 tsp dried thyme
1 tsp: Fresh tarragon, chopped OR- 1/4 tsp dried tarragon
1/4 tsp: Salt,
1/8 tsp: Freshly ground pepper,
Directions:
Cut the potatoes into halves or quarters. Place in a medium saucepan
with enough water to cover. Bring to a boil; reduce heat and simmer,
covered, until barely tender, about 10 minutes. Add the peas;
continue simmering uncovered about 3 to 5 minutes, until as tender as
desired. Transfer the vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter. Cook over medium
heat until the butter is melted; stir in the herbs. Return the
vegetables to the pan, add salt and pepper. Toss lightly; heat
through. 4 Servings.
Source: American Dairy Association. Christie Aspegren, September 93
Round Robin.
Source from luhu.jp
with enough water to cover. Bring to a boil; reduce heat and simmer,
covered, until barely tender, about 10 minutes. Add the peas;
continue simmering uncovered about 3 to 5 minutes, until as tender as
desired. Transfer the vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter. Cook over medium
heat until the butter is melted; stir in the herbs. Return the
vegetables to the pan, add salt and pepper. Toss lightly; heat
through. 4 Servings.
Source: American Dairy Association. Christie Aspegren, September 93
Round Robin.
Source from luhu.jp
Tags
Potatoes