Springtime potatoes~ sugar snaps~ herb butter
Yield: 4 Servings
Ingredients:
- 1 lb Small new potatoes; - scrubbed (1 1/2 to 2" - potatoes)
- 2 c Sugar snap peas
- 4 tb Butter
- 2 ts Fresh basil; chopped -OR- 3/4 tsp dried basil
- 1 1/2 ts Fresh thyme; chopped -OR- 1/2 tsp dried thyme
- 1 ts Fresh tarragon; chopped -OR- 1/4 tsp dried tarragon
- 1/4 ts Salt
- 1/8 ts Freshly ground pepper
Instructions:
Cut the potatoes into halves or quarters. Place in a medium saucepan with enough water to cover. Bring to a boil; reduce heat and simmer covered until barely tender about 10 minutes. Add the peas; continue simmering uncovered about 3 to 5 minutes until as tender as desired. Transfer the vegetables to a colander; drain well. Discard the water from the saucepan; add the butter. Cook over medium heat until the butter is melted; stir in the herbs. Return the vegetables to the pan add salt and pepper. Toss lightly; heat through. 4 Servings. Source: American Dairy Association. Christie Aspegren September 93 Round Robin.
