Springtime potatoes~ sugar snaps~ herb butter
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small new potatoes; scrubbed (1 1/2 to 2\" potatoes) |
| 2 | cups | Sugar snap peas |
| 4 | tablespoons | Butter |
| 2 | teaspoons | Fresh basil; chopped OR- 3/4 tsp dried basil |
| 1½ | teaspoon | Fresh thyme; chopped OR- 1/2 tsp dried thyme |
| 1 | teaspoon | Fresh tarragon; chopped OR- 1/4 tsp dried tarragon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | 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.