Eating Pegan | Spring Sauté with New Potatoes, Peas, Leeks & Artichokes

Spring Sauté with New Potatoes, Peas, Leeks & Artichokes


Ingredients:
1 tablespoon butter or coconut oil
1 leek, roots and dark green pieces removed, and washed well
1 clove garlic, minced
1 cup diced young potatoes
1 cup fresh or frozen english peas
1 cup canned artichoke hearts, halved or quartered, drained
Salt & ground black pepper to taste
etc
etc
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Instructions:
  • Heat butter/oil in a medium sized skillet over medium heat.
  • Slice leek into thin rounds, and add to pan. Sauté until leeks are softened.
  • Add minced garlic, diced potatoes, and peas to the pan, and cover. Cook, stirring every 3-4 minutes, until potatoes are softened through.
  • etc
  • etc

  • For Full Instruction: forageddish.com

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