Steamed Fingerling Potatoes and Sugar Snap Peas with Mint
Fresh mint and peas are signals that spring is on its way. Steam these while the lamb is standing before carving.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 138 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 3 g |
| carb | 22 g |
| fibre | 4 g |
| chol | 10 mg |
| sodium | 129 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 11% |
| vit A | 8% |
| vit C | 37% |
| folate | 16% |
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24 fingerling or small new potatoes (1-1/4 lb/625 g)
3 cups (750 mL) sugar snap peas, trimmed
2 tbsp (25 mL) shredded fresh mint
2 tbsp (25 mL) butter
1/4 tsp (1 mL) each salt and pepper
Preparation:
In steamer basket, cover and steam potatoes for 10 minutes. Add peas; cover and steam until potatoes are tender and peas are tender-crisp, about 5 minutes. Transfer to serving bowl.
Add mint, butter, salt and pepper; toss to coat.
Add mint, butter, salt and pepper; toss to coat.
Source
Canadian Living Magazine: April 2007
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