Brown Butter Snap Peas and New Potatoes

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

By Pillsbury Kitchens

November 11, 2008

lb small new potatoes, cut into 1/4-inch-thick slices

1 1/2

cups frozen sugar snap peas

tablespoons butter (do not use margarine or low-fat spread)

tablespoons water

tablespoons lemon juice

1/4

teaspoon chicken bouillon granules

teaspoon chopped fresh or freeze-dried chives

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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.

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.