New Peas New Potatoes
Celebrate the simple elegance of seasonal produce with "New Peas New Potatoes," a comforting dish that highlights the tender, buttery flavors of baby new potatoes and fresh, vibrant peas. With just a handful of ingredients including rich heavy cream, unsalted butter, and a sprinkle of fresh parsley, this dish comes together in under 30 minutes, making it perfect for busy weeknights or effortless entertaining. The potatoes are boiled to fork-tender perfection, while the peas are gently blanched to preserve their natural sweetness and bright green hue. Tossed together in a creamy, herb-infused sauce, this versatile recipe can be served warm as a hearty side dish or a standalone vegetarian meal when paired with crusty bread. With its focus on fresh, wholesome ingredients and easy preparation, "New Peas New Potatoes" is a celebration of springtime flavors your family and guests will adore.
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Recipe Information
Ingredients
- 500 grams baby new potatoes
- 250 grams fresh peas (shelled)
- 3 tablespoons unsalted butter
- 1 cup heavy cream
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 1 liter water (for boiling)
Instructions
Rinse the baby new potatoes thoroughly under cold running water to remove any dirt. If needed, gently scrub the skin clean.
Bring a large pot of water (1 liter) to a boil over medium-high heat. Add 1/2 teaspoon of salt to the boiling water.
Carefully place the new potatoes into the boiling water and reduce the heat to medium. Cook for 15-20 minutes, or until the potatoes are fork-tender. Test by piercing a potato with a fork; it should slide in easily.
While the potatoes are cooking, blanch the fresh peas. In a separate smaller pot, bring water to a boil. Add the shelled peas and cook for 2-3 minutes, until vibrant green and tender. Drain and set aside.
Once the potatoes are cooked, drain them in a colander and return them to the pot. Add the butter and stir gently to coat the potatoes evenly, allowing the butter to melt completely.
Set the pot of buttered potatoes over low heat and pour in the heavy cream. Stir gently to combine, letting the cream warm through without boiling.
Add the blanched peas to the pot with the potatoes. Stir them in carefully to avoid breaking the peas or potatoes.
Season the dish with the remaining 1/2 teaspoon of salt and the freshly ground black pepper. Taste and adjust seasoning as needed.
Sprinkle the chopped fresh parsley over the top and give it a final gentle stir.
Serve warm as a side dish or enjoy as a light main meal accompanied by crusty bread.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 2492 mg | 108% | |
| Total Carbohydrate | 125.3 g | 46% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 18.5 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 2828 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
