Springtime vegetables with herb butter
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small new potatoes scrubbed (1 1/2 to 2-in. potatoes) |
| 2½ | cup | Fresh sugar snap peas; OR.. Frozen sugar snap peas |
| ¼ | cup | Butter |
| 2 | teaspoons | Chopped fresh basil; OR... Dried basil |
| 1½ | teaspoon | Chopped fresh thyme leaves 0R Dried thyme leaves |
| 1 | teaspoon | Chopped fresh tarragon; OR |
| ¼ | teaspoon | Dried tarragon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Freshly ground black pepper |
| per serving Calories 150 Total Fat 8 g Total | ||
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 ¾ cup Nutritional Information
Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg Copyright American Dairy Association (Reprinted with permission)