Baby Potatoes And Sweet Peppers In Tomato-Dill Butter - cooking recipe

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

Preparation

In a small bowl combine butter, tomato paste, dill and black pepper. cover and refrigerate. (can be done up to 5 days in advance).
Cook potatoes in a boiling water 15 to 25 mins until tender. Drain.
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.
Stir in butter mixture tossing to coat vegetables.