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 Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers' markets in spring and early summer.

Joyce Hendley
Source: EatingWell Magazine, May/June 2008
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Make Ahead Tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.

Nutrition Facts

139.6 calories; protein 4.5g 9% DV; carbohydrates 24.9g 8% DV; exchange other carbs 1.5; dietary fiber 4.5g 18% DV; sugars 4.2g; fat 3g 5% DV; saturated fat 1.1g 6% DV; cholesterol 3.8mg 1% DV; vitamin a iu 522.7IU 11% DV; vitamin c 30.8mg 51% DV; folate 58.1mcg 15% DV; calcium 36.3mg 4% DV; iron 1.7mg 9% DV; magnesium 42mg 15% DV; potassium 692.8mg 19% DV; sodium 178.8mg 7% DV; thiamin 0.2mg 20% DV.