We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    596
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Brown Butter Snap Peas and New Potatoes

(1)
  0 reviews
  • 10 min prep time
  • 30 min total time
  • 7 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    596

Sugar snap peas add unexpected color and flavor to this potato dish that is enhanced further with a drizzle of lemony brown butter.

Ingredients

1
lb small new potatoes, cut into 1/4-inch-thick slices
1 1/2
cups frozen sugar snap peas
3
tablespoons butter (do not use margarine or low-fat spread)
3
tablespoons water
2
tablespoons lemon juice
1/4
teaspoon chicken bouillon granules
1
teaspoon chopped fresh or freeze-dried chives

Steps

  • 1 In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
  • 2 Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
  • 3 Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
  • 4 Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.
  • 1 In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
  • 2 Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
  • 3 Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
  • 4 Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.

Expert Tips

The French invented the technique of cooking butter just until it's light hazelnut in color to give food a distinctive flavor.

To get the most juice out of a lemon, let the lemon come to room temperature before squeezing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1/2 Cup)
Calories
70
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved