A comforting, savory side dish with tender potatoes, carrots, peas, and a flavorful mix of onion, chicken bouillon, and butter. Perfectly paired with baked chicken or your favorite protein for a complete meal!
The recipe:
Peel and dice the russet potato and carrots into even-sized pieces.
In a large skillet, add the diced russet potato and carrots. Add enough water to just cover the vegetables and bring to a boil.
Reduce the heat to a simmer, cover the pot, and steam for about 5-7 minutes, or until the vegetables are tender but not mushy.
While the potatoes and carrots steam, dice the onion.
Reduce the heat to a simmer, cover the pot, and steam for about 5-7 minutes, or until the vegetables are tender but not mushy.
While the potatoes and carrots steam, dice the onion. Add the diced onion to the skillet with the vegetables.
Without draining the water, stir in the chicken bouillon (crumbling the cube if using), followed by the peas, Vegeta seasoning, and salt and pepper to taste.
Add the peas, Vegeta seasoning, and butter. Stir everything together.
Stir in the butter until melted and everything is evenly coated.
Cook for an additional 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
Serve this flavorful potato side dish alongside your favorite main course—perfect with baked chicken!
The Perfect Potato Side
Ingredients
- 1 large russet potato peeled and diced
- 3-4 large carrots peeled and diced
- 1 large onion diced
- 1 tablespoon chicken bouillon or 1 bouillon cube
- 1/2 cup frozen peas
- 1 teaspoon Vegeta seasoning or other vegetable seasoning
- 2 tablespoons butter
- Salt and pepper to taste
- Water for steaming
Instructions
- Peel and dice the russet potato and carrots into even-sized pieces.
- In a large skillet, add the diced russet potato and carrots.
- Add enough water to just cover the vegetables and bring to a boil.
- Reduce the heat to a simmer, cover the pot, and steam for about 5-7 minutes, or until the vegetables are tender but not mushy.
- While the potatoes and carrots steam, dice the onion.
- Add the diced onion to the skillet with the vegetables.
- Without draining the water, stir in the chicken bouillon (crumbling the cube if using), followed by the peas, Vegeta seasoning, and salt and pepper to taste.
- Add the peas, Vegeta seasoning, and butter. Stir everything together.
- Stir in the butter until melted and everything is evenly coated.
- Cook for an additional 2-3 minutes, allowing the flavors to meld and the liquid to reduce slightly.
- Serve this flavorful potato side dish alongside your favorite main course—perfect with baked chicken!
