Brown Butter Snap Peas and New Potatoes

Name: Brown Butter Snap Peas and New Potatoes
Prep time: 10 min
Total time: 30 min
Yield: 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

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Prep 10 min
Total 30 min
Ingredients 7
Servings 12

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

By Pillsbury Kitchens

Updated November 11, 2008

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.