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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

New Potatoes and Peas

Makes: 6 servings
Start to Finish 25 mins
New Potatoes and Peas
  • 1  pound  whole tiny new potatoes
  • 2  cups  shelled fresh peas or one 10-ounce package frozen peas
  • 2  tablespoons  margarine or butter
  • 1/2  cup  snipped fresh parsley
  •  Salt and pepper

1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.

2. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts. Makes 6 servings.

Nutrition Facts (New Potatoes and Peas)
  • Servings Per Recipe 6,
  • cal. (kcal) 146,
  • Fat, total (g) 4,
  • chol. (mg) 10,
  • sat. fat (g) 2,
  • carb. (g) 24,
  • fiber (g) 2,
  • pro. (g) 4,
  • vit. C (mg) 22,
  • sodium (mg) 93,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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