1 lb small new potatoes; scrubbed (1 1/2 to 2 pot
2 cup sugar snap peas
4 tablespoon butter
2 teaspoon fresh basil; chopped or- 3/4 tsp dried
1 1/2 teaspoon fresh thyme; chopped or- 1/2 tsp dried
1 teaspoon fresh tarragon; chopped or- 1/4 tsp dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Cut the potatoes into halves or quarters. Place in a medium saucepan with enough water to cover. Bring to a boil; reduce heat and simmer, covered, until barely tender, about 10 minutes. Add the peas; continue simmering uncovered about 3 to 5 minutes, until as tender as desired. Transfer the vegetables to a colander; drain well.
Discard the water from the saucepan; add the butter. Cook over medium heat until the butter is melted; stir in the herbs. Return the vegetables to the pan, add salt and pepper. Toss lightly; heat through. 4 Servings.
Source: American Dairy Association. Christie Aspegren, September 93 Round Robin.
