Ingredients
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2 lbs new scrubbed and trimmed halved if larger than walnuts or 2 lbs baby potatoes, scrubbed and trimmed, halved if larger than walnuts
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2 teaspoons extra-virgin olive oil or 2 teaspoons canola oil
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1/4 cup water
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1 1/2 cups small radishes, thinly sliced
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1 tablespoon butter
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1/2 teaspoon salt
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1/4 teaspoon fresh ground pepper
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1 bunch scallion, white parts only, finely chopped (green onions)
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2 cups fresh peas (about 3 pounds unshelled) or 2 cups frozen peas, shelled (thawed)
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2 tablespoons fresh herbs, such as parsley, chervil, savory, finely chopped
Instructions
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes.
- Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes.
- Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
- *** Make ahead tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using.