Baby Potatoes and Sweet Peppers in Tomato-Dill Butter

Use the smallest potatoes you find or quarter them as they are stir fried.Cooking time includes time to boil potatoes

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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

Directions

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.