Steamed Potatoes With Herb Butter

Wednesday, December 12, 2007

I recently tried out this simple but delicious method of preparing veggies that I'd clipped from a Martha Stewart magazine years ago.

I'd recommend using new potatoes (and/or young carrots) because the small, tender veggies steam more easily than larger, tougher ones. Waxy potatoes like yellow finns or yukon golds will work best. Martha's recipe called for tarragon, parsley and chives but you can vary the herbs in the butter -- I used what I had in the house which was parsley and thyme -- it was very tasty.

My bowl of steamed new potatoes with herb butterThe steaming is really easy way of preparing vegetables and when combined with the herbs it results in a light, fresh taste. I used these organic (because I recently learned that potatoes hold more pesticides than most vegetables) new yellow finn potatoes which have an incredible flavor and texture -- they were "like butta." Scrumptious! Tater heading into the hangar for a landing
Steamed Potatoes With Herb Butter

Ingredients

  • New potatoes, scrubbed (make as many as you need)
  • Butter, softened
  • Finely chopped italian parsley, thyme, chives, savory, tarragon, basil, etc. (be creative)
  • Salt
  • Freshly ground black pepper
Directions

1. Stir together the chopped herbs and butter in a small bowl until smooth - you can do this ahead of time and keep it in the fridge, covered - just remember to take it out in time for it to soften up.

2. Steam the potatoes (helpful to have a pot with a steamer insert) over 2-3 inches of water on medium heat until tender when pierced with a fork- roughly 15-20 minutes. If you want to add carrots, they'll steam more quickly (5-7 minutes) so wait until the potatoes are closer to done to add them to the pot.

3. Toss the hot potatoes (and carrots if you choose) in a bowl with some of the butter to coat and serve with the left over butter on the side.


You might also like:
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1 comment:

Cat said...

this sounds so delicious that i will, in fact, make it for tonight's dinner. no new potatoes here at this time of year though....

Wednesday, December 12, 2007

Steamed Potatoes With Herb Butter

I recently tried out this simple but delicious method of preparing veggies that I'd clipped from a Martha Stewart magazine years ago.

I'd recommend using new potatoes (and/or young carrots) because the small, tender veggies steam more easily than larger, tougher ones. Waxy potatoes like yellow finns or yukon golds will work best. Martha's recipe called for tarragon, parsley and chives but you can vary the herbs in the butter -- I used what I had in the house which was parsley and thyme -- it was very tasty.

My bowl of steamed new potatoes with herb butterThe steaming is really easy way of preparing vegetables and when combined with the herbs it results in a light, fresh taste. I used these organic (because I recently learned that potatoes hold more pesticides than most vegetables) new yellow finn potatoes which have an incredible flavor and texture -- they were "like butta." Scrumptious! Tater heading into the hangar for a landing
Steamed Potatoes With Herb Butter

Ingredients

  • New potatoes, scrubbed (make as many as you need)
  • Butter, softened
  • Finely chopped italian parsley, thyme, chives, savory, tarragon, basil, etc. (be creative)
  • Salt
  • Freshly ground black pepper
Directions

1. Stir together the chopped herbs and butter in a small bowl until smooth - you can do this ahead of time and keep it in the fridge, covered - just remember to take it out in time for it to soften up.

2. Steam the potatoes (helpful to have a pot with a steamer insert) over 2-3 inches of water on medium heat until tender when pierced with a fork- roughly 15-20 minutes. If you want to add carrots, they'll steam more quickly (5-7 minutes) so wait until the potatoes are closer to done to add them to the pot.

3. Toss the hot potatoes (and carrots if you choose) in a bowl with some of the butter to coat and serve with the left over butter on the side.


You might also like:
Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow me on Twitter or Pinterest.

1 comment:

Cat said...

this sounds so delicious that i will, in fact, make it for tonight's dinner. no new potatoes here at this time of year though....