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Brown Butter Snap Peas and New Potatoes

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Brown Butter Snap Peas and New Potatoes
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12
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Sugar snap peas add unexpected color and flavor to this potato dish that is enhanced further with a drizzle of lemony brown butter.

Ingredients

1
lb small new potatoes, cut into 1/4-inch-thick slices
1 1/2
cups frozen sugar snap peas
3
tablespoons butter (do not use margarine or low-fat spread)
3
tablespoons water
2
tablespoons lemon juice
1/4
teaspoon chicken bouillon granules
1
teaspoon chopped fresh or freeze-dried chives

Directions

  • 1 In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
  • 2 Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
  • 3 Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
  • 4 Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.
Tips  

The French invented the technique of cooking butter just until it's light hazelnut in color to give food a distinctive flavor.

To get the most juice out of a lemon, let the lemon come to room temperature before squeezing.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
70
(
Calories from Fat
25
)
Daily Value
Total Fat
3g
5%
(
Saturated Fat
2g
9%
,
Trans Fat
0g
)
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
250mg
7%
Total Carbohydrate
8g
3%
(
Dietary Fiber
1g
6%
,
Sugars
0g
)
Protein
1g
Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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