Sautéed Carrots and Sugar Snap Peas
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Tender-crisp vegetables are no-fuss, colourful partners to the pork.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 69 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | trace |
| 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% |
Suggested Recipes
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4 cups (1 lb/500 g) sugar snap peas
3 carrots (8 oz/250 g)
1 tbsp (15 mL) olive oil
1 clove garlic, minced
1/4 tsp (1 mL) salt
Pinch pepper
1/4 cup (50 mL) chicken 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.
Tags:
Source
Canadian Living Magazine: March, 2002
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