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New Potatoes & Peas

May/June 1991

Your rating: None Average: 4 (6 votes)

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.


New Potatoes & Peas Recipe

Makes: 6 servings

Active Time:

Total Time:

Ingredients

  • 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
  • 1/2 teaspoon coarsely ground pepper
  • 2 tablespoons chopped fresh mint, or more to taste

Preparation

  1. 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.

Nutrition

Per serving: 98 calories; 1 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 17 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 57 mg sodium; 470 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value), Vitamin A (20% dv)

Carbohydrate Servings: 1

Exchanges: 1 starch


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