Spring Vegetable Saute
3/4 lb. new potatoes, cut in half
1/2 lb. sugar snap peas, trimmed
2 T. butter
3 to 4 small spring onions, thinly sliced
2 garlic cloves, minced
1/2 t. freshly grated nutmeg
2 to 3 T. chopped fresh mint
Freshly ground black pepper
Place large pot of salted water over high heat and bring to boil. Add potatoes and cook 20 minutes, or until tender. Add snap peas during last 2 minutes of cooking time. Drain.
Heat butter in large skillet over medium heat. Add onions and garlic and cook 5 minutes, or until tender. Add potatoes, snap peas, nutmeg and mint. Toss to coat well. Season with salt and pepper to taste.
Makes 6 servings.
Razzle Dazzle Recipes