Minted Springtime Potatoes, Peas, and Carrots
Recipe: #9348
April 30, 2013
Categories: Side Dishes, Carrot, Potatoes, 5-Minute Prep, July 4th Labor Day, Sunday Dinner, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Vegetarian, more
"This is just a classic, spring/summertime dish; and this, or a version of this, has been around for years. Mom used to make this all the time; and, during the summer when the garden was in full swing ... it was a staple in our house. It is really best using the baby carrots (not those in a bag) the real baby carrots, fresh peas (from a pod); and, tossed with a fresh mint sauce. Delicious! But, the key to this dish ... is FRESH!"
Original is 7 servings
Ingredients
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- MINT SAUCE
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Nutritional
- Serving Size: 1 (401.6 g)
- Calories 293.8
- Total Fat - 15.6 g
- Saturated Fat - 5.8 g
- Cholesterol - 53.7 mg
- Sodium - 442.8 mg
- Total Carbohydrate - 21.6 g
- Dietary Fiber - 3.8 g
- Sugars - 4.1 g
- Protein - 17.4 g
- Calcium - 63.1 mg
- Iron - 5.2 mg
- Vitamin C - 15.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Vegetables ... Add the potatoes and carrots to a large saute pan along with the vegetable broth (water can be used if you don't have broth), and bring to a light boil. Cover and cook 7-10 minutes. Half way through cooking, add the leeks, uncover; and, continue cooking until all the vegetables are tender. Now, if using frozen peas, thaw ... then, add the last minute to heat up. If using fresh baby peas, add the last 3-4 minutes.
Step 2
Note: Leeks can be very dirty/sandy ... so, make sure to clean them well. The easiest well is to slice them, and add to a bowl of water; stir them around to let any sand fall to the bottom. Them scoop them out and set on a plate lined with a paper towel to dry.
Step 3
Mint Sauce ... Add the butter, olive oil, lemon juice, mint, parsley, and a pinch of both salt and pepper to a small food processor; and pulse until combined and the consistency of a pesto. Taste, and re-season if necessary.
Step 4
Finish and Serve ... Drain the vegetables if any liquid remains, and return the vegetables to the pan. Add the mint sauce and toss lightly until combined; and heated through. Garnish with the lemon zest; and, transfer to a serving platter. ENJOY!
Tips
No special items needed.
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