Springtime potatoes, sugar snaps, herb butter

4 servings

Ingredients

Quantity Ingredient
1 pounds Small new potatoes; scrubbed (1 1/2 to 2\" potatoes)
2 cups Sugar snap peas
4 tablespoons Butter
2 teaspoons Fresh basil; chopped OR- 3/4 tsp dried basil
1½ teaspoon Fresh thyme; chopped OR- 1/2 tsp dried thyme
1 teaspoon Fresh tarragon; chopped OR- 1/4 tsp dried tarragon
¼ teaspoon Salt
⅛ teaspoon Freshly ground pepper

Directions

Cut the potatoes into halves or quarters. Place in a medium saucepan with enough water to cover. Bring to a boil; reduce heat and simmer, covered, until barely tender, about 10 minutes. Add the peas; continue simmering uncovered about 3 to 5 minutes, until as tender as desired. Transfer the vegetables to a colander; drain well.

Discard the water from the saucepan; add the butter. Cook over medium heat until the butter is melted; stir in the herbs. Return the vegetables to the pan, add salt and pepper. Toss lightly; heat through. 4 Servings.

Source: American Dairy Association. Christie Aspegren, September 93 Round Robin.

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