Sugar snap peas add unexpected color and flavor to this potato dish that is enhanced further with a drizzle of lemony brown butter.
Brown Butter Snap Peas and New Potatoes
- Prep Time 10 min
- Total 30 min
- Ingredients 7
- Servings 12
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
Instructions
-
Step1In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
-
Step2Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
-
Step3Meanwhile, 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.
-
Step4Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.
Nutrition
70
Calories
3g
Total Fat
1g
Protein
8g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving (1/2 Cup)
- Calories
- 70
- Calories from Fat
- 25
- Total Fat
- 3g
- 5%
- Saturated Fat
- 2g
- 9%
- Trans Fat
- 0g
- Cholesterol
- 10mg
- 3%
- Sodium
- 40mg
- 2%
- Potassium
- 250mg
- 7%
- 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
1/2Recipe Tips
