Minted Potatoes Peas And Leeks |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A very colorful way to serve three vegetables at once. Recipe and photo from Menus to Celebrate 1999 Ingredients:
16 small red potatoes, halved |
or |
small new potatoes, whole |
1 (1 lb) frozen baby sweet peas |
2 tbl olive oil |
2 tbl butter |
1 small leek, halved, thinly sliced |
1 tbl chopped fresh or 1 tsp dried mint leaves |
1/2 tsp salt |
1/4 tsp pepper |
Directions:
1. Place potatoes in a large saucepan; add just enough lightly salted water to cover
2. Bring to a boil
3. Reduce heat; cover and simmer about 15 mintes
4. Add peas to potatoes and cook until peas and potatoes are tender
5. Drain; toss with oil
6. Meanwhile in a small saucepan, melt butter over medium heat
7. Add leek; cook stirring 5 to 7 minutes or until tender
8. Add mint, salt and pepper; mix well
9. Place potato mixture in a serving bowl
10. Pour leek mixture over vegetables; toss gently to coat
11. Note: 1 C of sliced green onions can be used in place of leeks, volume will be slightly less
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