New

Rainbow Veggie Mashed Potatoes

Sautéed baby carrots, fresh peas and asparagus

Ingredients

  • 2 lbs. Lamb’s Supreme® Gold mashed potatoes (M0011) Prepare according to instructions, keep hot
  • 1 bunch baby rainbow carrots, sliced lengthwise, blanched and rinsed in cold water
  • 1 cup fresh peas, blanched and rinsed in cold water
  • 1 bunch asparagus, cut diagonally then blanched and rinsed in cold water
  • 1 tablespoon minced garlic
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • salt and pepper
  • fresh thyme
  • fresh parsley
  • fresh chives, finely cut

Directions

  • Vegetables
  • In large skillet place 2 tablespoons butter with 2 tablespoons olive oil, heat until hot.
  • Toss in carrots, stir until carrots are warm, then add asparagus and peas
  • Add 1 tablespoon minced garlic, stir and heat vegetables until hot.
  • Season to taste with salt and pepper

  • Plate Assembly
  • Place Lamb’s Supreme® Gold mashed potatoes in large bowl.
  • Using pair of tongs, place sautéed vegetables on top of mashed potatoes
  • Drizzle with leftover butter, oil and garlic from skillet
  • Sprinkle with the finely cut chives.
  • Garnish plate with fresh herbs.

Yield

4-6 servings