Very fresh produce is the key to this easy side dish: walnut-size new potatoes, fresh peas, scallions and sweet, early-summer radishes. Danes insist on the freshest, newest potatoes possible (those from Bjäre peninsula of Skåne, in southern Sweden, are coveted with cultlike devotion). Look for them in farmers’ markets in spring and early summer.
- 2 pounds new or baby potatoes, scrubbed and trimmed, halved if larger than walnuts
- 2 teaspoons extra-virgin olive oil, or canola oil
- 1 bunch scallions, white parts only, finely chopped
- 2 cups shelled fresh peas, (about 3 pounds unshelled) or frozen peas (thawed)
- 1/4 cup water
- 1 1/2 cups thinly sliced small radishes
- 1 tablespoon butter
- 2 tablespoons finely chopped fresh herbs, such as parsley, chervil and/or savory
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Step 1
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 15 to 20 minutes, depending on size.
- Step 2
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. Add radishes and butter; cook, stirring, until the radishes are softened, 2 to 3 minutes. Gently stir in the steamed potatoes, herbs, salt and pepper. Serve warm.
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