Buttered New Potatoes and Peas

Martha Williams

A Pineywoods Home Health Care, Inc.

1 lb. small new potatoes
1 cup chicken broth
1 cup water
2 Tbsp. olive oil
Dash each: salt, freshly ground pepper
1 cup fresh shelled peas or frozen
3 Tbsp. unsalted butter
4 green onions, minced
2 cloves garlic, minced
¼ cup minced watercress leaves
2 Tbsp. minced fresh parsley

Put potatoes, chicken broth, water, oil, salt and pepper into medium saucepan. Heat to boil; reduce heat to medium. Simmer, uncovered, until potatoes are fork-tender, about 15 minutes. Remove potatoes with slotted spoon to bowl. Cut potatoes crosswise in half. Drop peas into simmering potato-cooking liquid. Simmer, uncovered, until peas are bright green and crisp-tender. Remove from heat. Melt butter in large skillet. Add onions and garlic; cook and stir until wilted, about 2 minutes. Stir in potatoes, peas, and cooking liquid. Cook and stir until heated through, about 2 minutes. Stir in watercress and parsley. Transfer to serving dish. Serve immediately.

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