Green Sugar Snap Peas and Carrots With Fresh Mint
Published July 5, 1988
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound Sugar Snap peas
4 carrots, about ½ pound
3 tablespoons butter
3 tablespoons finely chopped fresh mint
Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
10 grams carbs; 23 milligrams cholesterol; 126 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 3 grams fiber; 304 milligrams sodium; 2 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard the tips of the peas.
- Step 2
Scrape and trim the carrots. Cut the carrots into 1 ½-inch lengths. Cut the pieces lengthwise into ¼-inch slices (batons) about ¼ inch wide. There should be about 1 ½ cups.
- Step 3
Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
- Step 4
Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.
Private Notes
Comments
So simple, and so very good! The mint is great accent for the veggies.
Pierre Franey and Jacques Pepin are masters of simple, delicious food. This recipe is a good example. The carrots and sugar snaps compliment one another, and the mint brings out the best in both. Simple, delicious, and it tastes like summer.
Easy and delicious - but needs about half the recommends butter.