Sugar Snap Peas With New Potatoes
Sugar snap peas and tender new potatoes tossed in brown butter with fresh mint and chives — simple spring elegance.
AmericanVegetarianIntermediate25 minBy Northstar
Ingredients
Servings
4
- 10 oz sugar snap peas
- 1 lb very small new potatoes
- 2 tbsp butter
- 1 tbsp chopped chives
- 2 tbsp chopped fresh mint
- 1 pinch kosher salt and freshly ground black pepper
Instructions
- 1
Remove strings from peas if desired. Blanch in boiling salted water for 3 minutes. Drain and plunge into ice water until cold. Drain well.
- 2
Wash potatoes but do not peel. Quarter or halve if larger than golf ball size. Steam in a steamer basket for 15-20 minutes or until just tender.
- 3
In a large skillet or wok, melt butter over low heat until it begins to look nutty brown.
- 4
Add peas and potatoes, raise heat to medium, and toss well.
- 5
Add chives, mint, and salt and pepper to taste. Toss again until well coated and serve.
Tags
vegetarianpotatoessugar snap peasspringsidemint