• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Spring Vegetables with Nutmeg, Garlic and Mint <t>

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1/2 lb New potatoes
  • 1 lb Sugar snap peas
  • 1 tb Extra virgin olive oil
  • 1 sm Spring onion; thinly sliced
  • 1 lg Clove garlic; minced
  • 2 tb Chopped fresh mint
  • 1/4 ts Freshly ground nutmeg; or
  • -more to taste
  • Salt and black pepper


SUGAR SNAP PEAS: Wash the snap peas; trim stems.In large pot of boiling
water, blanch the peas, about 2 minutes. Scoop from the pot and transfer to
a bowl of water. Drain and set aside. Keep the pot boiling to cook the

POTATOES: Wash the potatoes; do not peel. Cut potatoes into wedges (6th or
8ths). Boil until just fork tender; shock in ice water. Drain well and set

In a saute pan, skillet or wok, warm the oil over medium heat; cook onion
and garlic, until softened. Add cooked potatoes and peas, mint and 1/4
teaspoon of nutmeg. Toss to warm and combine flavors. Taste and add salt,
pepper, and additional nutmeg to taste.

[Serves 4, each 138 calories, 25 % fat (3.8 grams); 6% carbohydrate, 14%

__VARIATION__ Steam the potatoes for about 12 minutes, add the peas and
continue to steam no more than 2 minutes, until potatoes are fork tender
and peas are bright green and crispy. Remove from heat and drain. Continue
with the recipe with these changes: 2 green onions, 2 large cloves garlic,
1 tablespoon each fresh chopped mint and fresh chopped cilantro leaves. Add
nutmeg, salt and pepper to taste and add lemon zest cut into long strips
(about 1/2 teaspoon total); toss. SERVED 2.

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