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Simple Sugar Snap Peas and Tiny New Potatoes Cooking Recipes

Sugar Snap Peas and Tiny New Potatoes


If early summer has a taste, the combination of fresh green peas and tiney new potatoes may epitomize it. Serve this with any delicate flavored poached fish fillet.


Makes 6 servings

  • 1 pound smallest white or red truly new potatoes, unpeeled, left whole if small, quartered if large

  • 1 cup water or well flavored chicken stock

  • 3 tablespoons butter

  • 1/4 cup dry white wine

  • 1 teaspoons fresh lemon juice

  • 2 tablespoons snipped fresh chives, plus additional for garnishing

  • 3/4 pound fresh sugar snap peas, topped, tailed, and strung if necessary, simmered in water to cover until crisply tender 5 to 7 minutes, drained and kept warm; or 2 cups frozen sugar snaps, thawed, prepared in the same manner

  • Salt and seasoned pepper to taste

  1. In a medium size saucepan, simmer the potatoes over medium heat in the water until tender when pierced with a fork but not falling apart, about 10 minutes. Drain, reserving the liquid for use in sauces or as a soup base. Keep the potatoes warm.

  2. In a small saucepan, melt the butter. Add the wine, lemon juice, and 2 tablespoons of chives, stirring, over medium heat until reduced to a thick sauce, 4 to 5 minutes. Take care not to let all the liquid evaporate.

  3. In a large bowl, toss together the hot, drained potatoes with the sugar snaps. Pour the hot butter sauce over all and toss gently to heat through. Season well with salt and pepper. Serve very hot, garnished with the additional chives.

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