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Minted Potatoes, Peas and Leeks

Minted Potatoes, Peas and Leeks
  • Prep 35 min
  • Total 0 min
  • Ingredients 8
  • Servings 8
Let the news "leek." You serve great veggies in "mint" condition!
Updated September 23, 2008

Ingredients

  • 16 small red potatoes, halved
  • 4 cups 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

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.

Nutrition Facts

Serving Size: 3/4 Cup
Calories
320
Calories from Fat
60
Total Fat
7g
11%
Saturated Fat
2g
10%
Cholesterol
10mg
3%
Sodium
290mg
12%
Total Carbohydrate
57g
19%
Dietary Fiber
7g
28%
Sugars
6g
Protein
8g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
20%
20%
Exchanges:
3 1/2 Starch; 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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