Green Sugar Snap Peas and Carrots With Fresh Mint
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound Sugar Snap peas
- 4carrots, about ½ pound
- 3tablespoons butter
- 3tablespoons finely chopped fresh mint
- Salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
124 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 299 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off and discard the tips of the peas.
- Step 2
Scrape and trim the carrots. Cut the carrots into 1½-inch lengths. Cut the pieces lengthwise into ¼-inch slices (batons) about ¼ inch wide. There should be about 1½ cups.
- Step 3
Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
- Step 4
Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.
Private Notes
Comments
So simple, and so very good! The mint is great accent for the veggies.
Pierre Franey and Jacques Pepin are masters of simple, delicious food. This recipe is a good example. The carrots and sugar snaps compliment one another, and the mint brings out the best in both. Simple, delicious, and it tastes like summer.
Easy and delicious - but needs about half the recommends butter.
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