Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Small new potatoes; 1 1/2 ts Fresh thyme; chopped
- scrubbed (1 1/2 to 2" -OR- 1/2 tsp dried thyme
- potatoes) 1 ts Fresh tarragon; chopped
2 c Sugar snap peas -OR- 1/4 tsp dried tarragon
4 tb Butter 1/4 ts Salt
2 ts Fresh basil; chopped 1/8 ts Freshly ground pepper
-OR- 3/4 tsp dried basil

Cut the potatoes into halves or quarters. Place in a medium saucepan
with enough water to cover. Bring to a boil; reduce heat and simmer,
covered, until barely tender, about 10 minutes. Add the peas;
continue simmering uncovered about 3 to 5 minutes, until as tender as
desired. Transfer the vegetables to a colander; drain well.

Discard the water from the saucepan; add the butter. Cook over medium
heat until the butter is melted; stir in the herbs. Return the
vegetables to the pan, add salt and pepper. Toss lightly; heat
through. 4 Servings.

Source: American Dairy Association. Christie Aspegren, September 93
Round Robin.

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