Skillet-Glazed Baby Carrots And Sugar Snap Peas

Recipe Ingredients

8 oz	227g	Baby carrots - peeled
8 oz	227g	Sugar snap peas - strings removed
1 teaspoon	5ml	Butter
1/3 cup	78ml	Low-salt chicken broth
1/2 teaspoon	2.5ml	Cornstarch

Recipe Instructions

Fill large saucepan with water, add salt as desired, and bring to a boil. Add carrots and boil for two minutes. Add peas; cook until carrots and peas are crisp-tender, about two minutes longer. Drain. (Can be made a day ahead. Cover and chill.)

Melt butter in large skillet over medium heat. Add vegetables, saute to coat. Mix broth and cornstarch in small bowl. Add to skillet. Saute until vegetables are heated through and liquid thickens, about one minute. Season with salt and pepper.

Serves 4.

Source:
Home & Garden TV -- Home Grown Cooking - Episode 131

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.