Minted Potatoes, Peas and Leeks
Let the news "leek." You serve great veggies in "mint" condition!
small red potatoes, halved
cups Green Giant® SELECT® frozen baby sweet peas
tablespoons olive oil
small leek, halved, thinly sliced
tablespoon chopped fresh mint or 1 teaspoon dried mint leaves
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.
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.
Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.
NUTRITION INFORMATION PER SERVING
Serving Size: 3/4 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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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