Potatoes Primavera

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Potatoes PrimaveraRecipe
Randy Mayor
8 servings (serving size: 1 3/4 cups potato mixture and 1/4 cup watercress)


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2 pounds small red potatoes, quartered
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/2 teaspoon salt, divided
3 cups sugar snap peas, trimmed (about 8 ounces)
3 cups (1 1/2-inch) diagonally sliced asparagus (about 1 pound)
2 cups baby carrots, halved lengthwise (about 8 ounces)
1 tablespoon olive oil
2 teaspoons grated lemon rind
1/8 teaspoon black pepper
1 cup radishes, quartered lengthwise
1/3 cup small mint leaves
1/3 cup cilantro leaves
1/3 cup flat-leaf parsley leaves
2 cups trimmed watercress (about 1 bunch)


Combine first 5 ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes. Remove potatoes with a slotted spoon. Bring broth mixture to a boil; cook until reduced to 1/2 cup (about 8 minutes). Combine broth mixture, potatoes, and 1/4 teaspoon salt in a bowl; set aside.

Steam the peas, covered, 2 minutes or until crisp-tender. Rinse peas with cold water, and drain. Steam asparagus, covered, for 2 minutes or until crisp-tender. Rinse asparagus with cold water; drain. Steam the carrots, covered, 4 minutes or until crisp-tender. Rinse carrots with cold water; drain. Combine 1/4 teaspoon salt, peas, asparagus, carrots, oil, rind, and pepper in a large bowl. Combine potato mixture, vegetable mixture, radishes, mint, cilantro, and parsley, tossing well to coat. Arrange the watercress on each of 8 plates; divide the potato mixture evenly among plates.

Created date

April 2000

Nutritional Information

Calories 157
Caloriesfromfat 13 %
Fat 2.2 g
Satfat 0.3 g
Monofat 1.3 g
Polyfat 0.3 g
Protein 6.5 g
Carbohydrate 30 g
Fiber 5.9 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 268 mg
Calcium 81 mg