Minted potatoes, peas and leeks
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | smalls | Red potatoes, halved |
| 1 | 1 pound pkg. Green Giant Select LeSueur Frozen Baby Sweet Peas | |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Butter |
| 1 | small | Leek, halved, thinly sliced |
| 1 | tablespoon | Chopped fresh mint or 1 tsp. dried mint leaves |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
Place potatoes in large saucepan; add just enough lightly salted water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas to potatoes; cook 3 to 7 minutes or until potatoes and peas are tender. Drain; toss with oil.
Meanwhile, in small saucepan, melt butter over medium heat. Add leek; cook and stir 5 to 7 minutes or until tender. Add mint, salt and pepper; mix well.
Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat. Yield: 8 (¾ cup) servings. Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@... on Jun 17, 1999