Directions:
- Cook carrots and turnips in pot of boiling salted water 2 minutes. Add fresh shelled peas, if using, and sugar snap peas; cook until all vegetables are just tender, 1 to 2 minutes longer.
- Drain vegetables; return to same pot. Add thawed frozen peas, if using. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Add herb butter, tarragon, and mint to vegetables. Toss over low heat to melt butter and heat through. Season to taste with fleur de sel and pepper. Spoon around lamb or mound in bowl.
- * A type of sea salt; available at some supermarkets and at specialty foods stores.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 64.83 Kcal (271 kJ) | ||
| Calories from fat | 0.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 60.39mg | 3% | |
| Potassium | 340.84mg | 7% | |
| Total Carbs | 12.93g | 4% | |
| Sugars | 6.57g | 26% | |
| Dietary Fiber | 4.36g | 17% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 33.5mg | 56% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 34.2mg | 190% | |
| Calcium | 44.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 42.92 Kcal (180 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 39.99mg | 3% | |
| Potassium | 225.67mg | 7% | |
| Total Carbs | 8.56g | 4% | |
| Sugars | 4.35g | 26% | |
| Dietary Fiber | 2.88g | 17% | |
| Protein | 1.97g | 6% | |
| Vitamin C | 22.2mg | 56% | |
| Vitamin A | 0.5mg | 26% | |
| Iron | 22.6mg | 190% | |
| Calcium | 29.7mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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