Springtime vegetables with herb butter

6 Servings

Ingredients

Quantity Ingredient
1 pounds Small new potatoes scrubbed (1 1/2 to 2-in. potatoes)
2½ cup Fresh sugar snap peas; OR.. Frozen sugar snap peas
¼ cup Butter
2 teaspoons Chopped fresh basil; OR... Dried basil
1½ teaspoon Chopped fresh thyme leaves 0R Dried thyme leaves
1 teaspoon Chopped fresh tarragon; OR
¼ teaspoon Dried tarragon
¼ teaspoon Salt
⅛ teaspoon Freshly ground black pepper
per serving Calories 150 Total Fat 8 g Total

Directions

Cut potatoes into halves or quarters. Place in medium saucepan with enough water to cover. Bring to boil; reduce heat and simmer, covered, until barely tender about 8 to 10 minutes. Add peas; continue cooking 3 to 5 minutes. Transfer vegetables to colander; drain well. Discard water from saucepan; add butter. Cook over medium heat until butter is melted; stir in herbs, salt and pepper. Return vegetables to pan, tossing lightly to coat.

Yield: 6 servings Serving Size: about ¾ cup Nutritional Information

Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg Copyright American Dairy Association (Reprinted with permission)

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