As a member of the parsley family, dill goes naturally well with potatoes, and is a great flavour enhancer to the starchy spud. This recipe makes a great side for a roast or broiled dish.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2004
Ingredients
Method
In saucepan of boiling salted water, cover and boil potatoes until tender, about 15 minutes. Drain and return to pan. Add butter, dillweed, salt and pepper, toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 312 mg
- Protein 1 g
- Calories 76.0
- Total fat 3 g
- Cholesterol 9 mg
- Saturated fat 2 g
- Total carbohydrate 12 g
%RDI
- Iron 4.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 12.0
