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Buttered Potatoes and Peas
Gluten-free, minimal lactose, FODMAP friendly
This simple side dish can serve as both carbs and veggies, creating a complete meal when it’s served alongside a helping of meat or fish. Note to FODMAPers: Remember not to refrigerate leftover potatoes—apparently their carbs become indigestible. Make a small batch and eat it up, or else serve your leftovers to someone who can digest them.
Ingredients per serving
- 1 small or ½ large mature white potato (6-9 ounces)
- ½ cup frozen green peas (FODMAPers: avoid edible-podded peas)
- 1 tsp butter
- Salt and freshly ground pepper to taste
Instructions
- Pare potato and cut into half-inch cubes.
- Cover with cold salted water, bring to boil, reduce heat and simmer about 20 minutes, until tender.
- Add frozen peas. Raise the heat, bring the pot back to a boil, and cook one minute.
- Immediately remove from heat and drain well. Add butter, salt and pepper.
Variation
Substitute half a cup of White Sauce for the butter, salt, and pepper. There’s time to make it while the potatoes boil.
Cooking for One
What do you do with the other half of a raw potato? Whatever you do, don’t refrigerate it. I wrap it in plastic and leave it on the kitchen counter overnight. Use it the next day—after cutting off and discarding a thin slice from the by-then-oxidized cut surface.
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