Baby Potatoes And Sweet Peppers In Tomato-dill Butter

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons softened butter
• 1 teaspoon tomato paste
• 1 tablespoon minced fresh dill (or 1 tsp dried)
• 1/2 teaspoon pepper
• 1 lb baby potatoes, scrubbed (tiny)
• 2 tablespoons olive oil
• 2 garlic cloves, slivered
• 3 carrots, thinly sliced
• 1 red pepper, seeded and cut into strips
• 1 yellow pepper, seeded and cut into strips
• 1 green pepper, seeded and cut into strips

Recipe

• 1 in a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
• 2 cook potatoes in a boiling water 15 to 25 mins until tender. drain.
• 3 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.
• 4 stir in butter mixture tossing to coat vegetables.