Springtime Vegetables With Herb Butter Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Small new potatoes scrubbed, 1 1/2 to 2-in. potatoes
2 1/2 cup: Fresh sugar snap peas, OR..
16 ounce: -Frozen sugar snap peas,
1/4 cup: Butter,
2 tsp: Chopped fresh basil, OR...
3/4 tsp: -Dried basil,
1 1/2 tsp: Chopped fresh thyme leaves 0R,
1/2 tsp: -Dried thyme leaves,
1 tsp: Chopped fresh tarragon, OR
1/4 tsp: Dried tarragon,
1/4 tsp: Salt,
1/8 tsp: Freshly ground black pepper,
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp
Tags
Vegetables