Potatoes, Beans and Peas in Cream

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Potatoes-Beans and Peas in Cream

Any small round white or red (fingerling potato variety) works well with this dish. Larger potatoes can be used but make sure you cut them into bite size pieces.

Ingredients:

2 pounds small potatoes
coarse salt
12 ounces yellow beans, green beans, or both if you desire. Trim 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 Black Pepper

Directions:

Place the potatoes in a medium saucepan, cover with water. Bring to a boil over high heat and salt the water. Reduce the heat, slightly, and simmer until tender, 10 to 12 minutes. Frain 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 the beans andpeas until tender, 5 to 6 minutes. Remove and add to the bowl with the cooked potatoes.

Combine the cream and butter ina small saucepan, and bring to a boil over medium-high heat. Reduce the heat to medium, and gently boil unti slightly thickened, 5 to 6 minutes. Pour the cream over the vegetables, and season with salt and pepper. Toss to combine.

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