Sautéed Carrots and Sugar Snap Peas
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Sautéed Carrots and Sugar Snap Peas
Photography by Matthew Kimura
- Portion size: 6
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 69 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 0 |
| carb | 9 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 155 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 12 |
| vit A | 92 |
| vit C | 60 |
| folate | 12 |
Tender-crisp vegetables are no-fuss, colourful partners to the pork.
Ingredients
- 4 cups 4cupssugar snap peasugar snap peas, (1 lb/500 g)
- 3 3carrotcarrots, (8 oz/250 g)
- 1 tbsp 1tbspolive oil
- 1 1clove garliccloves of garlic, minced
- 1/4 tsp 1/4tspsalt
- 1 pinch 1pinchpepper
- 1/4 cup 1/4cupchicken 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
