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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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BRAISED DILLED PEAS This recipe came from an estate sale. I obtained it when I purchased the family collection from the Cashion Estate in Terrell, Texas in 1996. Ingredients:
1 pound red potatoes |
2 teaspoons olive oil |
1 cup chicken stock |
1 cup frozen tiny peas |
2 tablespoons fresh dill chopped |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Wash potatoes and cut into 2 pieces.
2. Heat 1 teaspoon olive oil in nonstick saucepan large enough to hold potatoes in one layer.
3. Sauté potatoes 1 minute then add stock and bring to a boil then cover and lower heat to medium.
4. Simmer potatoes 15 minutes then add peas and dill and cook another 2 minutes.
5. Add second teaspoon of oil, salt and pepper the toss well.
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