Sautéed Carrots and Sugar Snap Peas
- Portion size: 6
This recipe makes 6 servings
|Per serving: about||-|
|total fat||3 g|
Tender-crisp vegetables are no-fuss, colourful partners to the pork.
- 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
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