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Minted Potatoes, Peas and Leeks
Recipe Tip
In Love with Legumes
Legumes are loaded with plenty of fiber--the soluble kind. Start slowly so you have time to get used to added fiber in the diet!
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Minted Potatoes, Peas and Leeks

Let the news "leek." You serve great veggies in "mint" condition! From eatbetteramerica.
Prep Time:35 min
Start to Finish:35 min
makes:8 servings (3/4 cup each)

16small red potatoes, halved
3 1/2cups Green Giant® SELECT® frozen baby sweet peas
2tablespoons olive oil
2tablespoons butter
1small leek, halved, thinly sliced
1tablespoon chopped fresh or 1 teaspoon dried mint leaves
1/2teaspoon salt
1/4teaspoon pepper
1.In 3-quart saucepan, place potatoes and just enough lightly salted water to cover; heat to boiling. Reduce heat; cover and simmer 15 minutes. Add peas to potatoes; cook 3 to 7 minutes or until potatoes and peas are tender. Drain; toss with oil.
2.Meanwhile, in 1-quart saucepan, melt butter over medium heat. Add leek; cook and stir 5 to 7 minutes or until tender. Add mint, salt and pepper; mix well.
3.Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat.

Nutritional Information
1 Serving: Calories 360 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 550mg; Total Carbohydrate 66g (Dietary Fiber 10g, Sugars 6g); Protein 8g % Daily Value*: Vitamin A 25%; Vitamin C 35%; Calcium 8%; Iron 35% Exchanges: 2 1/2 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 4 1/2 MyPyramid Servings: 2 tsp Fats & Oils, 2 1/2 c Vegetables 
*% Daily Values are based on a 2,000 calorie diet.

 
 
 
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