1 tablespoon butter or margarine
1 1/3 pounds potatoes (4 medium) cut into 3/4-inch cubes
29 ounces vegetable or chicken broth
1 1/2 cups water
1 cup sliced carrots
1 1/2 cups frozen peas
1/2 cup sliced green onions
1/2 cup coarsely chopped mint leaves
salt, to taste
1 teaspoon lemon juice (1 to 2)
Servings: 4
In 3-quart saucepan over medium-high heat, melt butter. Add potatoes; cook, tossing occasionally, 5 minutes. Reduce heat to medium and add broth, water and carrots. Bring to boil, reduce heat, cover and cook until potatoes and carrots are tender, about 15 minutes. Add peas, onion and mint. Continue to cook 5 minutes. Season with salt and lemon juice.
Preparation Time: 10 minutes
Start to finish: 40 minutes
1 1/3 pounds potatoes (4 medium) cut into 3/4-inch cubes
29 ounces vegetable or chicken broth
1 1/2 cups water
1 cup sliced carrots
1 1/2 cups frozen peas
1/2 cup sliced green onions
1/2 cup coarsely chopped mint leaves
salt, to taste
1 teaspoon lemon juice (1 to 2)
Servings: 4
In 3-quart saucepan over medium-high heat, melt butter. Add potatoes; cook, tossing occasionally, 5 minutes. Reduce heat to medium and add broth, water and carrots. Bring to boil, reduce heat, cover and cook until potatoes and carrots are tender, about 15 minutes. Add peas, onion and mint. Continue to cook 5 minutes. Season with salt and lemon juice.
Preparation Time: 10 minutes
Start to finish: 40 minutes