Glazed Carrots + Sugar Snap Peas
Source of Recipe
from practicalrecipes newsletter
Recipe Introduction
I made this with snow peas for Easter this year and thought
it was good. (I cooked my veggies longer as I like mine
on the softer side.)
If you're short on time you can purchase fresh grated carrots from the
salad bar section of your super market. Snow peas may be substituted
for the Sugar Snap Peas.
List of Ingredients
Glazed Carrots + Sugar Snap Peas
2 pounds carrots, peeled and coarsely grated
1 pound sugar snap peas, ends trimmed
and cut into three strips lengthwise
2 tablespoons butter
3 tablespoons honey
2 tablespoons grated lemon zest
1 tablespoon lemon juice
Salt and pepper
In a large pot of boiling, salted water cook carrots 1 minute, add peas
and cook another minute. Drain under cold running water to stop cooking.
In a large skillet heat butter with honey over medium high heat until honey
is melted and runny. Stir in 1 tablespoon lemon zest and lemon juice. Add
carrots and peas and cook until they appear glazed about 3 minutes. Add
salt and pepper to taste. Serve sprinkled with remaining lemon zest.
Serves 8.
Recipe
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