Spring Vegetable Medley Recipe
Ingredients
1/2 pound fresh Sugar Snap peas
8 small new potatoes, unpeeled
1/8 teaspoon garlic powder
1 teaspoon salt
8 green onions, trimmed, leaving 1 1/2 inches of green tops
2 tablespoons butter or margarine
Pepper to taste
Directions
Trim ends from peas, set peas aside.
Place potatoes in a large saucepan; add garlic powder, salt, and water to cover; bring to a boil.
Cover and cook 6 to 7 minutes; add peas and green onions.
Cook an additional 5 minutes or until potatoes are tender.
Drain vegetables, reserving 2 tablespoons cooking liquid.
Return reserved liquid to saucepan; add butter and pepper, and cook over low heat until butter melts.
Return vegetables to saucepan.
Heat gently, tossing vegetable mixture in butter sauce.
Arrange vegetables on a serving platter; pour on any remaining sauce.
Place potatoes in a large saucepan; add garlic powder, salt, and water to cover; bring to a boil.
Cover and cook 6 to 7 minutes; add peas and green onions.
Cook an additional 5 minutes or until potatoes are tender.
Drain vegetables, reserving 2 tablespoons cooking liquid.
Return reserved liquid to saucepan; add butter and pepper, and cook over low heat until butter melts.
Return vegetables to saucepan.
Heat gently, tossing vegetable mixture in butter sauce.
Arrange vegetables on a serving platter; pour on any remaining sauce.
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