Title: SPRINGTIME VEGETABLES WITH HERB BUTTER
Categories: Vegetables
Yield: 6 Servings
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
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)
