Herbed New Potatoes, Onions, and Peas

Cooked Potatoes & Peas

(recipe courtesy of  “Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce” published by the Madison Area Community Supported Agriculture Coalition)


1/2 pound spring onions
1 pound small new potatoes
2/3 pound sugar snap peas
1-3 tablespoons chopped fresh mint, dill, or cilantro
Salt and freshly ground pepper


  1. Trim stems from onions; leave a little of root end on.
  2. Combine with potatoes in pot with water to cover.
  3. Bring to low boil; cook until nearly tender,  10-12 minutes.
  4. Add peas; boil until just tender.
  5. Drain and toss with herbs, butter, and salt and pepper to taste.
  6. Makes 4-6 servings

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