Among the many great things about spring is the ability to enjoy the wide variety of delicious (and healthy) fruits and vegetables that are now in season. Those fresh ingredients are the not-so-secret ingredient for this delicious side dish. (Recipe courtesy of the CDC)
Ingredients:
- 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
- 2 teaspoons extra-virgin olive oil, or canola oil
- 1 bunch scallions, white parts only, finely chopped
- 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
- 1/4 cup water
- 1 1/2 cups thinly sliced small radishes
- 1 tablespoon butter
- 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
Directions:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
This tasty dish has 138 calories per serving and 4g of protein.
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