Potatoes, Beans, and Peas in Cream
Any small round white or red potato, or any of the fingerling varieties, works well for this dish. If you use large potatoes, cut them into bite-size pieces.
- Servings: 8
Source: Martha Stewart Living, October 2001
- 2 pounds small new potatoes
- Coarse salt
- 12 ounces yellow and/or green beans, trimmed and cut into 2-inch-long pieces
- 12 ounces fresh peas in the pod (about 1 cup shelled)
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- Freshly ground pepper
Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat; add salt. Reduce heat slightly, and simmer until tender, 10 to 12 minutes. Drain in a colander. Transfer to a medium bowl, and cover loosely.
Place a steamer basket in a medium pot with about 2 inches of water. Steam beans and peas until tender, 5 to 6 minutes. Remove; add to cooked potatoes.
Combine the cream and butter in a small saucepan, and bring to a boil over medium-high heat. Reduce heat to medium, and gently boil until slightly thickened, 5 to 6 minutes. Pour cream over vegetables, and season with salt and pepper. Toss to combine.