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potatoes primavera
Vegetable
Ingredients
•2 pounds small red potatoes, quartered
•1 1/2 cups fat free less sodium chicken broth
•1/2 cup dry white wine
•2 Tablespoons lemon juice
•2 garlic cloves, minced
•1/4 tsp salt
•3 cups sugar snap peas (about 8 ozs)
•3 cups diagonally sliced aspapragus (about 1 lb)
•2 cups baby carrots, halved lengthwise (8 ozs)
•1/4 tsp salt
•1 Tablespoon olive oil
•2 tsp grated lemon rind
•1/8 tsp black pepper
•1 cup radishes, quartered
•1/3 cup small mint leaves
•1/3 cup flat leaf parsley
•1/3 cup cilantro leaves
•2 cups trimmed watercress(about 1 bunch)
Steps
1. Combine first 5 ingredients(potatoes-garlic) in large saucepan and bring to boil. Reduce heat, simmer 15 minutes. Remove potatoes with slotted spoon.Bring broth to a boil and cook till reduced to 1/2 cup (about 8 minutes)
2. Combine broth mixture, potatoes and 1/4 tsp salt in a bowl; set aside.
3. Peas: steam covered until crisp tender, about 2 minutes, refresh, drain
Asparagus: Steam covered 2 minutes until crisp tender, refresh Carrots: Steam cover until crisp tender about 4 minutes; refresh
4. Combine salt, peas, asparagus, carrots, oil, rind and pepper in large bowl.
5. combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat. arrange watercress on on 8 plates and divide potato mixture among them. (serving size 1 3/4 cups and 1/4 cup watercress
