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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Potatoes Primavera Recipe

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This recipe for Potatoes Primavera is from Kathy's Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 lbs small red potatoes, quartered
1 1/2 cups fat-free chicken broth
1/2 white wine
2 T fresh lemon juice
2 garlic cloves, minced
1/2 tsp salt
3 cups sugar snap peas, trimmed
3 cups diagonally sliced asparagus about 1 lb
2 cups baby carrots halved
1 T olive oil
2 tsp grated lemon rind
1/8 tsp black pepper
1 cup radishes, quartered
1/3 cup mint leaves
1/3 cup cilantro leaves
1/3 cup parsley leaves
2 cups trimmed watercress, (about 1 bunch)

Directions:
Directions:
Combine first 5 ingredients in a lg saucepan, bring to boil. Reduce heat, simmer 15 min.. Remove potatoes . Bring broth mixture to a boil, cook until reduced to 1/2 cup about 8 min. Combine broth mixture, potatoes 1/4 tsp salt in a bowl, set aside.
Stea, peas, covered 2 min. or until crisp-tender. Rinse pease with cold water and drain. Steam asparagus, covered, for 2 minutes until crisp- tender. Rinse asparagus with cold water, drain.
Steam carrots, covered for 2 minutes until crisp-tender rinse, carrots with cold water and drain. Combine 1/4 tsp salt, peas, asparagus, carrots, oil, rind and pepper in a lg bowl. Combine potato mixture, vegetable mixture, radishes, mint, cilantro and parsley, toss well. Arrange watercress on plates and serve potato mixture on each of 8 plates.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Fresh, summer, spring potato dish.

 

 

 

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