Title: Springtime Vegetables with Herb Butter
Categories: Vegetable
Yield: 6 Servings

1	lb	Small new potatoes scrubbed (1 1/2 to 2-in. potatoes)
2 1/2	c	Fresh sugar snap peas; OR..
16	oz	-Frozen sugar snap peas
1/4	c	Butter
2	ts	Chopped fresh basil; OR...
3/4	ts	-Dried basil
1 1/2	ts	Chopped fresh thyme leaves 0R
1/2	ts	-Dried thyme leaves
1	ts	Chopped fresh tarragon; OR
1/4	ts	Dried tarragon
1/4	ts	Salt
1/8	ts	Freshly ground black pepper

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 3/4 cup

Nutritional Information

per serving Calories 150 Total Fat 8 g Total Carbohydrates 18 g Protein 3 g Vitamin A 8 %DV Calcium 40 mg

Copyright American Dairy Association (Reprinted with permission) By on

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