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New Potatoes & Peas
New Potatoes & Peas
0 Reviews
From: EatingWell Magazine, May/June 1991
This simple side is a triple treat of spring delights: new potatoes, spring onions and fresh green peas. The flavors are so delicate that all that's needed to finish the dish is just a touch of butter, a few grinds of black pepper and some chopped fresh mint.
- By: Ann Lovejoy EatingWell Recipe Contributor
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1 pound new potatoes, scrubbed
- 12 spring onions or scallions, bulbs whole, tops chopped (optional)
- 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas
- 2 teaspoons butter
- ½ teaspoon coarsely ground pepper
- 2 tablespoons chopped fresh mint, or more to taste
Preparation
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Active
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Ready In
- Place potatoes and onions (or scallions, if using) in a small saucepan, barely cover with water and bring to a boil. Cook over medium heat until just tender, 5 to 6 minutes. Add peas, cover and cook until tender, about 1 minute. Drain, add butter, pepper and mint. Heat for 1 minute, tossing gently.
- Per serving: 95 calories; 2 g fat(1 g sat); 3 g fiber; 16 g carbohydrates; 4 g protein; 26 mcg folate; 3 mg cholesterol; 3 g sugars; 0 g added sugars; 1,037 IU vitamin A; 26 mg vitamin C; 19 mg calcium; 1 mg iron; 51 mg sodium; 469 mg potassium
- Nutrition Bonus: Vitamin C (43% daily value), Vitamin A (21% dv)
- Carbohydrate Servings: 1
- Exchanges: 1 starch
