Side Pannel
Springtime Vegetables with Herb Butter
Springtime Vegetables with Herb Butter
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 lb Small new potatoes
- - scrubbed
- - (1 1/2 to 2-in. potatoes)
- 2 1/2 c Fresh sugar snap peas; OR..
- 16 oz -Frozen sugar snap peas
- 1/4 c Butter
- 2 ts Chopped fresh basil; OR...
- 3/4 ts -Dried basil
- 1 1/2 ts Chopped fresh thyme leaves
- -0R
- 1/2 ts -Dried thyme leaves
- 1 ts Chopped fresh tarragon; OR
- 1/4 ts Dried tarragon
- 1/4 ts Salt
- 1/8 ts Freshly ground black pepper
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 3/4 cup
Nutritional Information
per serving Calories 150 Total Fat 8 g Total
Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg
Copyright American Dairy Association (Reprinted with permission)
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 3/4 cup
Nutritional Information
per serving Calories 150 Total Fat 8 g Total
Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg
Copyright American Dairy Association (Reprinted with permission)
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