Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from BjÃ¤re peninsula of SkÃ¥ne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer.
8 servings, about 1 cup each
Active Time: 35 minutes |
Total Time: 35 minutes
2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
2 teaspoons extra-virgin olive oil, or canola oil
1 bunch scallions, white parts only, finely chopped
2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
Per serving :
3 g Fat;
1 g Sat;
1 g Mono;
4 mg Cholesterol;
25 g Carbohydrates;
4 g Protein;
4 g Fiber;
166 mg Sodium;
686 mg Potassium
1 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 fat
Tips & Notes
Make Ahead Tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.