Peas and Potatoes Recipe
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This combination of early summer favorites is usually served in a cream sauce, but try this lighter version. Using edible podded peas provides both crunch and extra fiber.
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1 pound new potatoes
1 pound snow peas or sugar snap peas
1 small onion, thinly sliced then chopped
2 tablespoons vinegar, preferably balsamic or cider
1 tablespoon olive oil or melted butter
salt and pepper
Scrub or peel potatoes and cut into bite-size pieces (if quite small, leave whole). In a saucepan, cover potatoes with water and a teaspoon of salt and bring to a boil.
While potatoes cook, whisk vinegar and oil or butter together. Add a pinch of salt and a few grinds of fresh pepper. Chop onions and remove any strings or stems from peas.
When potatoes are nearly tender (there is still a slight resistance when pierced with a knife) add onions and peas and cook for an additional 3 - 4 minutes, or until peas are cooked but still a bit crunchy.
Drain immediately and toss with vinegar mixture. Serve warm.
Sweet Creamy Peas
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Creamed Peas and Potatoes
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