Michele Urvater

Carrot Threads with Tarragon Limas

Preparation info
  • Makes:

    4

    servings
    • Difficulty

      Easy

Appears in
Monday-to-Friday Cookbook
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

I had begun to make this recipe for dinner one night but then realized that I had forgotten to thaw the limas. I discovered, however, there was no need to defrost them first because they thawed right in the skillet as the carrots cooked.

Ingredients

  • 1 package (10 ounces) frozen lima beans or petite peas
  • 4 large carrots

Method

  1. Remove the wrapper from the lima beans or peas. Set them aside to thaw. Peel the carrots, then grate them with the shredding disk in a food processor or slice them wafer thin.
  2. Melt the butter in a large skillet over medium heat until very hot. Add the carrots and sauté, stirring frequently, until they begin to soften, about 2 minutes.
  3. With your fingers,