Sautéed Carrots and Sugar Snap Peas

Sautéed Carrots and Sugar Snap Peas 250 Author: Canadian Living Credits: Sautéed Carrots and Sugar Snap Peas 250

Tender-crisp vegetables are no-fuss, colourful partners to the pork.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: March, 2002

Ingredients

  • 4 cups sugar snap peas (1 lb/500 g)
  • 3 carrots (8 oz/250 g)
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1/4 teaspoon salt
  • 1 pinch pepper
  • 1/4 cup chicken stock

Method

Trim stem end of peas. Peel carrots; cut into 2 1/2- x 1/4- x 1/4-inch (6 cm x 5 mm x 5 mm) sticks. Set aside separately. In large skillet, heat oil over medium heat; cook carrots, garlic, salt and pepper, stirring, for 3 minutes. Add stock; cover and cook for 2 minutes. Add peas; cook, covered, until vegetables are tender-crisp and glazed, about 4 minutes.

Nutritional facts Per serving: about

  • Sodium 155 mg
  • Protein 3 g
  • Calories 69.0
  • Total fat 3 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 9 g

%RDI

  • Iron 12.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 92.0
  • Vitamin C 60.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sautéed Carrots and Sugar Snap Peas

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