Potatoes Primavera

Ingredients

• 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)

Preparation

1. 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.
2. 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.