Baby Potatoes And Sweet Peppers In Tomato Dill Butter Recipes

Steps:

• Place the potatoes in a steamer basket, and set in a pan over an inch of boiling water. Cover, and steam for about 10 minutes, until potatoes are tender but not mushy.
• In a small bowl, stir together the butter, dill, garlic, and salt. Transfer the potatoes to a serving bowl, and pour the seasoned butter over them. Toss gently until they are well-coated.

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.

Steps:

• Prick 4 sweet potatoes with a fork. Place on a baking sheet and bake at 400 degrees F until soft, 60 to 75 minutes. Mix 6 tablespoons softened butter, 1 tablespoon chopped dill, 1 small sliced scallion and 1 1/2 teaspoons grated lemon zest; season with salt and pepper. Cut open the potatoes and top with the dill butter.

Steps:

• Fill a small saucepan with water; add sweet potatoes. Bring water to a boil and cook sweet potatoes until tender enough to break apart with a fork, 25 to 30 minutes.
• Transfer sweet potatoes to a food processor or an immersion blender cup, reserving the cooking water. Blend sweet potatoes until smooth. Add 1/2 to 3/4 cup cooking water and blend until desired consistency is reached.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

Steps:

• Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
• Toss with lemon, salt, pepper and olive oil.
• Sprinkle the potatoes with dill weed; toss and serve.