Minted Potatoes, Peas and Leeks

Let the news "leek." You serve great veggies in "mint" condition!

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  • prep time 35 min
  • total time
  • ingredients 8
  • servings 8
 

Ingredients

16
small red potatoes, halved
4
cups Green Giant™ SELECT® frozen baby sweet peas
2
tablespoons olive oil
2
tablespoons butter
1
small leek, halved, thinly sliced
1
tablespoon chopped fresh mint or 1 teaspoon dried mint leaves
1/2
teaspoon salt
1/4
teaspoon pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.
  • 1 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.
  • 2 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.
  • 3 Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 3/4 Cup
Calories
320
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
2g,
2%
),
Cholesterol
10mg
10%;
Sodium
290mg
290%;
Total Carbohydrate
57g
57%
(Dietary Fiber
7g
7%
  Sugars
6g
6%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
40%;
Calcium
4%;
Iron
20%;
Exchanges:
3 1/2 Starch; 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.