Try this Minted Potatoes, Peas And Leeks recipe, or contribute your own.
Suggest a better descriptionPlace potatoes in large saucepan; add just enough lightly salted water to cover. Bring to a boil. 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. Meanwhile, in small 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. Place potato mixture in serving bowl. Pour leek mixture over vegetables; stir gently to coat. Yield: 8 (3/4 cup) servings. Typed in MMFormat by cjhartlin.msn@attcanada.net Source: Menus to Celebrate Spring Posted to MM-Recipes Digest V4 #14 by pattm@execpc.com on Jun 17, 1999
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Serving Size: 1 Serving (5g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 34 | ||
Calories from Fat: 34 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 20.6mg | 1 % | |
Potassium 6mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 34
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