BABY POTATOES AND SWEET PEPPERS IN TOMATO-DILL BUTTER

Baby Potatoes and Sweet Peppers in Tomato-Dill Butter image

Provided by MarraMamba

Categories Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

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2 tablespoons softened butter
1 teaspoon tomato paste
1 tablespoon minced fresh dill (or 1 tsp dried)
1/2 teaspoon pepper
1 lb baby potatoes, scrubbed (tiny)
2 tablespoons olive oil
2 garlic cloves, slivered
3 carrots, thinly sliced
1 red pepper, seeded and cut into strips
1 yellow pepper, seeded and cut into strips
1 green pepper, seeded and cut into strips

Steps:

In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
In a wok or skillet, heat oil over medium high, add garlic, stir fry 10 secs. Add carrots, stir fry 2 minutes Add peppers, stir fry 1 to 2 min or until color intensifies. Add potatoes and stir fry 2 minutes until they are heated through.
Stir in butter mixture tossing to coat vegetables.

Nutrition Facts : Calories 239.1, Fat 13, SaturatedFat 4.7, Cholesterol 15.3, Sodium 92.9, Carbohydrate 29.3, Fiber 5.7, Sugar 5.5, Protein 3.6