Lunch: Glazed Peas and Potatoes with Mint

Recipe by ChefBillT "My daughter used to call fresh peas 'green candy.' Try them in this simple side dish, which goes with pretty much everything--chicken, beef, or fish."

Ingredients

2 cups shelled fresh peas
3/4 pound new or red potatoes, unpeeled, cut into 1/2-inch cubes
2 tablespoons unsalted butter
1/2 cup low-sodium vegetable or chicken broth
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon thinly sliced fresh mint

Instructions

Put peas in a bowl.
Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
Stir in parsley and mint.

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