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
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.
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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.
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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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