Baby Potatoes and Sweet Peppers in Tomato-Dill Butter |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Use the smallest potatoes you find or quarter them as they are stir fried.Cooking time includes time to boil potatoes Ingredients:
2 tablespoons softened butter |
1 teaspoon tomato paste |
1 tablespoon minced fresh dill (or 1 tsp dried) |
1/2 teaspoon pepper |
1 lb baby potatoes, scrubbed (tiny) |
2 tablespoons olive oil |
2 garlic cloves, slivered |
3 carrots, thinly sliced |
1 red pepper, seeded and cut into strips |
1 yellow pepper, seeded and cut into strips |
1 green pepper, seeded and cut into strips |
Directions:
1. In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
2. Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
3. In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
4. Stir in butter mixture tossing to coat vegetables.
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