New American Peas and Carrots

Name: New American Peas and Carrots
Yield: 4 portions
Ingredients: Salt and freshly ground black pepper, to taste; snipped fresh chives, for garnish; 2 teaspoons sugar; Salt and freshly ground black pepper, to taste; 8 ounces sugar snap peas, trimmed; 3 tablespoons Lime Ginger Butter, cut into pieces; 8 ounces baby carrots, peeled

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Tender young carrots and fresh sweet sugar snap peas are our contemporary version of those basic vegetables. Be sure not to overcook the pea pods. Sauté them until they surrender their fresh, watery crispness but are still crunchy. The carrots too should retain a bit of their crunch.

Ingredients

8 ounces baby carrots, peeled
8 ounces sugar snap peas, trimmed
3

Side dish
Vegetarian
Gluten-free

Method

Bring a saucepan of water to a boil. Add the carrots, and simmer 7 minutes. Drain, rinse under cold water, and drain again.
Meanwhile, bring another saucepan of lightly salted water to a boil. Add the snap peas, and simmer 3 minutes. Drain, rinse under cold water, and drain again.
Combine the carrots, snap peas, Lime Ginger Butter, and sugar in a