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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.

Martha Stewart Living, October 2001


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Instructions Checklist
  • 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.