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.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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)

Directions

Step 1

Rinse the baby new potatoes thoroughly under cold running water to remove any dirt. If needed, gently scrub the skin clean.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Add the blanched peas to the pot with the potatoes. Stir them in carefully to avoid breaking the peas or potatoes.

Step 8

Season the dish with the remaining 1/2 teaspoon of salt and the freshly ground black pepper. Taste and adjust seasoning as needed.

Step 9

Sprinkle the chopped fresh parsley over the top and give it a final gentle stir.

Step 10

Serve warm as a side dish or enjoy as a light main meal accompanied by crusty bread.

Nutrition Facts

Serving size	2046.8 grams (2046.8g)

Amount per serving	% Daily Value*
Calories	1700

Total Fat 117.70g	151%
Saturated Fat 69.40g	347%
Polyunsaturated Fat NaNg
Cholesterol 333mg	111%
Sodium 2492mg	108%
Total Carbohydrate 125.30g	46%
Dietary Fiber 24.30g	87%
Total Sugars 18.50g
Protein 24.30g	49%

Vitamin D 0IU	0%
Calcium 145mg	11%
Iron 9mg	47%
Potassium 2828mg	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.

Source of Calories

Fat: 63.9%

Protein: 5.9%

Carbs: 30.2%