New Potatoes and Peas

Freshly snipped chives add flavor to this quick-to-fix side dish.

Recipe Ingredients:

1 pound whole tiny new potatoes
2 cups shelled fresh peas or 1 (10-ounce) package frozen peas
2 tablespoons butter or margarine
1/2 cup snipped fresh parsley
Salt and pepper to taste

Cooking Directions:

1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.
2. Add butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Makes 6 servings.

Nutritional Information Per Serving (1/8 of recipe): calories: 146, total fat: 4g, saturated fat: 2g, cholesterol: 10mg, sodium: 93mg, carbohydrate: 24g, fiber: 2g, protein: 4g, vitamin C: 37%, iron: 15%.

Recipe and photograph provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © 2003 Meredith Corporation. All Rights Reserved.