Copyright John Paul Urizar
www.johnpaulurizar.com.au
This simple "one pot wonder" veggie dish throws together three serves of veg into one and is absolutely delicious served under grilled fish of chicken. For the dairy eating vegetarians, breaking a small amount of fetta cheese into the dish makes is a lovely meal on its own. Use new potatoes in this dish. With a slightly lower GI than desiree or pontaic potatoes they are better for managing blood sugar levels.
Heat the oil and sauté the garlic for 2 - 3 minutes. Pour 1 cup boiling water into the pan and stir quickly. Add the potatoes and bring the pan back to the boil.
Reduce to simmer and cook for 10 minutes. Add the peas and cook together with the potatoes for 5 minutes.
Finally add the asparagus, lemon juice and zest and mint and cook for a further 2 minutes.
Season with sea salt and black pepper and serve.
Note: Frozen peas are snap frozen from fresh and are equally nutritious are fresh green peas. They are even more nutritiously valuable if the fresh peas have been stored for too long.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 40 mins |
| Ready in: | 50 mins |
Suitable for: |
|
| Dinner, Entree, Lunch, Salad, Side Dish | |
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| Nutritional Information - Per Serve | |
| Kj | 1374 kj |
| Calories | 328 kcal |
| Fat | 10.3 g |
| Saturated Fat | 1.4 g |
| Total Carbohydrate | 43.4 g |
| Total Protein | 13.2 g |
| Fibre | 9.4 g |
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