Minted potatoes, peas and leeks

8 Servings

Ingredients

Quantity Ingredient
16 smalls Red potatoes, halved
1 1 pound pkg. Green Giant Select LeSueur Frozen Baby Sweet Peas
2 tablespoons Olive oil
2 tablespoons Butter
1 small Leek, halved, thinly sliced
1 tablespoon Chopped fresh mint or 1 tsp. dried mint leaves
½ teaspoon Salt
¼ teaspoon Pepper

Directions

Place potatoes in large saucepan; add just enough lightly salted water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas to potatoes; cook 3 to 7 minutes or until potatoes and peas are tender. Drain; toss with oil.

Meanwhile, in small saucepan, melt butter over medium heat. Add leek; cook and stir 5 to 7 minutes or until tender. Add mint, salt and pepper; mix well.

Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat. Yield: 8 (¾ cup) servings. Typed in MMFormat by cjhartlin.msn@... Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@... on Jun 17, 1999

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