Baby Potatoes And Sweet Peppers In Tomato-Dill Butter

• 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

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.

butter, tomato paste, fresh dill, pepper, baby potatoes, olive oil, garlic, carrots, red pepper, yellow pepper, green pepper

Taken from www.food.com/recipe/baby-potatoes-and-sweet-peppers-in-tomato-dill-butter-245980 (may not work)