Glazed Peas and Potatoes with Mint

Put peas in a bowl.

Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender 1 to 2 minutes. Drain pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds then drain and rinse peas under cold water.

Melt butter in a large skillet over high heat. Add peas potatoes broth and salt. Cook stirring until liquid reduces to a glaze 5 to 7 minutes.

Stir in parsley and mint.