1 lb. small new potatoes cut into 1/4 in. thick slices
1 1/2 c. Green Giant Select frozen sugar snap peas
3 tbsp. butter (do not use margarine or low-fat spread)
1 c. and 3 tbsp. water
2 tbsp. lemon juice
1/4 tsp. chicken bouillon granules
1 tsp. chopped fresh or freeze-dried chives
salt to taste
Instructions
In saucepan heat 1 c. water to boiling. Add potatoes. Cover and cook over medium heat 10 to 12 min. or until almost tender.
Add snap peas to potatoes. Cover and cook 5-8 min. or until peas are hot and potatoes are tender. Drain. Return to saucepan.
Meanwhile in smaller saucepan cook butter over medium heat, stirring frequently until it begins to brown. Stir in remaining water, juice, and bouillon. Cook about 2 min., stirring occasionally until hot. Stir in chives.
Pour browned butter mix over cooked vegetables. Stir gently to coat. If desired, season with salt to taste.
Serving
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Originally Submitted
8/21/2013
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