Ingredients for Baby Potatoes And Sweet Peppers In Tomato Dill Butter
- 2 tablespoons of butter
- 2 tablespoons of tomato paste
- 1 tablespoon of fresh dill
- 1/4 teaspoon of black pepper
- 1 pound of baby potatoes
- 1 tablespoon of olive oil
- 2 cloves of garlic
- 1 cup of carrots
- red sweet bell pepper, part of 2 cups total
- yellow sweet bell pepper, part of 2 cups total
- green sweet bell pepper, part of 2 cups total
- 2 cups of sliced sweet bell peppers
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How to Make Baby Potatoes And Sweet Peppers In Tomato Dill Butter
- In a small bowl, combine 2 tablespoons of butter, 2 tablespoons of tomato paste, 1 tablespoon of fresh dill (chopped), and 1/4 teaspoon of black pepper. Mix well.
- Cover the butter mixture and refrigerate until ready to use.
- Cook 1 pound of baby potatoes (or equivalent in quartered larger potatoes) in boiling water for 15-25 minutes, or until tender.
- Drain the potatoes thoroughly.
- In a wok or large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 2 cloves of minced garlic and stir-fry for 10 seconds.
- Add 1 cup of sliced carrots and stir-fry for 2 minutes. Add 2 cups of sliced sweet bell peppers (any color or combination) and stir-fry for 1-2 minutes, or until the peppers soften and slightly char.
- Add the cooked potatoes to the skillet and stir-fry for 2 minutes, until heated through.
- Stir in the chilled tomato-dill butter mixture, tossing gently to coat all the vegetables evenly. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
22g
Fat
23g
Carbs
9g
