Recipe of the week(end)
Early peas & new potatoes
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas.
The flavors are so delicate that all that's needed to finish the dish is just a touch of butter or olive oil (we've recently become very fond of Meyer lemon infused olive oil for our veggies), a few grinds of black pepper and some chopped fresh mint.
Delicious and seasonal.
6 servings
Active Time: 20 minutes
Total Time: 20 minutes
Ingredients
* 1 pound new potatoes, scrubbed
* 12 spring onions or scallions, bulbs whole, tops chopped (optional)
* 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
* 2 teaspoons butter
* 1/2 teaspoon coarsely ground pepper
* 2 tablespoons chopped fresh mint, or more to taste
Preparation
1. Place potatoes and onions (or scallions, if using) in a small saucepan, barely cover with water and bring to a boil. Cook over medium heat until just tender, 5 to 6 minutes. Add peas, cover and cook until tender, about 1 minute. Drain, add butter or oil, pepper and mint. Heat for 1 minute, tossing gently.
Nutrition
Per serving: 98 calories; 1 g fat ( 1 g sat , 0 g mono ); 3 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 57 mg sodium; 470 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (20% dv)
From EatingWell: May/June 1991
