Let the news "leek." You serve great veggies in "mint" condition!
Minted Potatoes, Peas and Leeks
- Prep Time 35 min
- Total 0 min
- Ingredients 8
- Servings 8
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
Instructions
-
Step1Place 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.
-
Step2Meanwhile, 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.
-
Step3Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.
Nutrition
320
Calories
7g
Total Fat
8g
Protein
57g
Total Carbohydrate
6g
Sugars
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;
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