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Ingredients20 m servings 89
Original recipe yields 8 servings
- Put peas in a bowl.
- Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
- Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
- Stir in parsley and mint.
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- Cook's Note:
- Two pounds of fresh pea pods yield about 2 cups of shelled peas. Or you can substitute 1 (10-ounce) package of frozen peas.
Per Serving: 89 calories; 3.1 13 2.9 8 163 Full nutrition
ReviewsRead all reviews 2
This is so easy and very tasty. Perfect way to add some brightness to a roasted chicken dinner. I followed it exactly with the exception of the peas. I subbed chopped asparagus because fresh pea...