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. 2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add scallion whites and cook, stirring constantly, until translucent, about 2 minutes. 3. Add peas and water; cook, stirring occasionally, until the peas are just softened, about 3 minutes. 4. 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. 5. *** Make ahead tip: Steam the potatoes up to 1 day ahead; cover and refrigerate. Bring to room temperature before using. ---------------------------------------------------------------------------
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