Organic Spring Vegetable Sauté Recipe
From Jesse Cool
For me, spring has really begun when I go to the market and find sugar snap peas. In a basket nearby, you’ll most likely find freshly dug new potatoes and fragrant spring onions. Bringing them together in a dish as simple as this seems only natural.
¾ pound new potatoes, cut in half
½ pound sugar snap peas, trimmed
2 tablespoons butter
3-4 small spring onions, thinly sliced
2 garlic cloves, minced
½ teaspoon freshly grated nutmeg
2-3 tablespoons chopped fresh mint
Salt
Freshly ground black pepper
Place a large pot of salted water over high heat and bring to a boil. Add the potatoes and cook for 20 minutes, or until tender. Add the snap peas during the last 2 minutes of cooking time. Drain.
Heat the butter in a large skillet over medium heat. Add the onions and garlic and cook for 5 minutes, or until tender. Add the potatoes, snap peas, nutmeg, and mint. Toss to coat well. Season with salt and pepper to taste.
Makes 6 servings.
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Jesse Cool is author of Your Organic Kitchen and lives in Menlo Park, California.
Jesse’s current book is The Really, Truly, Honest-to-Goodness One-Pot Cookbook.
Photo by Lisa Koenig
New edition of Your Organic Kitchen available soon
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Posted
on
Tuesday, June 12th, 2007 at 12:30 pm
