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NEW POTATOES AND SMALL PEAS WITH PUNGENT GREEN SAUCE

 

Fresh and Fast Vegan
by Amanda Grant

Every time I go to Spain I eat a big selection of tapas, which always includes a sauce reminiscent of the one in this recipe. It is also fabulous tossed over fresh vegetables or as a dip for crunchy vegetables. Serve the potatoes with crusty bread and a salad.
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves 4

 

INGREDIENTS

    • 4 garlic cloves
    • handful of cilantro
    • 1 green pepper, seeded and coarsely chopped
    • 1/2 cup (4 fl. ozs.) olive oil
    • 2 tablespoons red wine vinegar
    • sea salt and freshly ground black pepper
    • 1 Ib. 10 ozs. new potatoes, unpeeled
    • 1 cup (7 ozs.) small peas
     

DIRECTIONS

Put the garlic and cilantro in a food processor, and process to a paste. Add the green pepper, oil and vine- gar to the paste, and process until smooth. Transfer to a bowl, and season with salt and pepper. Cover, and set aside.

Put the potatoes in a large saucepan of boiling water, and simmer for about 15 minutes, until they are almost cooked but still just firm in the center when pierced with a sharp knife. Add the peas, and continue to simmer for about 5 minutes more, until the potatoes are tender. Drain.

Transfer the potatoes and peas to a warm serving bowl, add the green sauce, and coat well. Serve warm.

NUTRITION
each serving contains: Calories 390 • Protein 8g • Fat 23g (saturated 3g) • Carbohydrates 41 g • Fiber 5g • Calories from fat 53% • Good source of vitamins A and C

 

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