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Minted Potatoes, Peas and Leeks

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Minted Potatoes, Peas and Leeks
  • Prep Time 35 min
  • Total Time 0 min
  • Servings 8
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Let the news "leek." You serve great veggies in "mint" condition!

Ingredients

16
small red potatoes, halved
4
cups frozen baby sweet peas
2
tablespoons olive oil
2
tablespoons butter
1
small leek, halved, thinly sliced
1
tablespoon chopped fresh mint or 1 teaspoon dried mint leaves
1/2
teaspoon salt
1/4
teaspoon pepper

Directions

  • 1 Place potatoes in large saucepan; add just enough lightly salted water to cover. Bring to a boil. Reduce heat; cover and simmer 15 minutes. Add peas to potatoes; cook 3 to 7 minutes or until potatoes and peas are tender. Drain; toss with oil.
  • 2 Meanwhile, in small saucepan, melt butter over medium heat. Add leek; cook and stir 5 to 7 minutes or until tender. Add mint, salt and pepper; mix well.
  • 3 Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
320
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
11%
(
Saturated Fat
2g
10%
)
Cholesterol
10mg
3%
Sodium
290mg
12%
Total Carbohydrate
57g
19%
(
Dietary Fiber
7g
28%
,
Sugars
6g
)
Protein
8g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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