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Brown Butter Snap Peas and New Potatoes

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By Pillsbury Kitchens
Updated Nov 11, 2008
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Sugar snap peas add unexpected color and flavor to this potato dish that is enhanced further with a drizzle of lemony brown butter.

Brown Butter Snap Peas and New Potatoes

  • Prep Time 10 min
  • Total 30 min
  • Ingredients 7
  • Servings 12
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Ingredients

  • 1 lb small new potatoes, cut into 1/4-inch-thick slices
  • 1 1/2 cups frozen sugar snap peas
  • 3 tablespoons butter (do not use margarine or low-fat spread)
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1/4 teaspoon chicken bouillon granules
  • 1 teaspoon chopped fresh or freeze-dried chives

Instructions

  • Step 
    1
    In 4-quart saucepan, heat 1 cup water to boiling. Add potatoes. Cover; cook over medium heat 10 to 12 minutes or until almost tender.
  • Step 
    2
    Add sugar snap peas to potatoes. Cover; cook 5 to 8 minutes or until peas are hot and potatoes are tender. Drain; return to saucepan.
  • Step 
    3
    Meanwhile, in 1-quart saucepan, cook butter over medium heat, stirring frequently, until it begins to brown. Stir in 3 tablespoons water, the lemon juice and bouillon; cook about 2 minutes, stirring occasionally, until hot. Stir in chives.
  • Step 
    4
    Pour browned butter mixture over cooked vegetables; stir gently to coat. If desired, season to taste with salt.

Nutrition

70 Calories
3g Total Fat
1g Protein
8g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving (1/2 Cup)
Calories
70
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
40mg
2%
Potassium
250mg
7%
Total Carbohydrate
8g
3%
Dietary Fiber
1g
6%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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