Sautéed Carrots and Sugar Snap Peas

By The Canadian Living Test Kitchen

14 people added this to their Recipe Box

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	6969 cal
pro	3 g3g pro
total fat	3 g3g total fat
sat. fat	00 sat. fat
carb	9 g9g carb
fibre	3 g3g fibre
chol	0 mg0mg chol
sodium	155 mg155mg sodium
% RDI:	-
calcium	44 calcium
iron	1212 iron
vit A	9292 vit A
vit C	6060 vit C
folate	1212 folate

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

Ingredients

4 cups sugar snap peas , (1 lb/500 g)4 4cups cupssugar snap peasugar snap peas, (1 lb/500 g)
3 carrots , (8 oz/250 g)3 3carrotcarrots, (8 oz/250 g)
1 tbsp olive oil 1 1tbsp tbspolive oil
1 clove garlic , minced1 1clove garliccloves of garlic, minced
1/4 tsp salt 1/4 1/4tsp tspsalt
1 pinch pepper 1 1pinch pinchpepper
1/4 cup chicken stock 1/4 1/4cup cupchicken stock

Preparation

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.

Source : Canadian Living Magazine: March, 2002

Keywords : Sides; Sautee; Carrots; Snow peas; Vegetarian;

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