0/5
(0 Votes)
Ingredients
- 16 baby carrots with tops (about 10
- ounces)
- 3 / 4 teaspoon kosher salt, divided
- 12 ounces sugar snap peas, trimmed
- 1112 lablespoons butter
- 1 tablespoon chopped fresh tarragon
- 114 te aspoon fr eshly ground black
- peppe r
- 1 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
Preparation
Step 1
1. Peel carrot s and cut off tops to within
1 inch of carrot; cut in halflengt hwise.
2. Place 1.4 teaspoon salt in a large
saucepan of water; bring to a boil .Add
carrots and peas; cook 3 minute s or
unt il crisp-tender. Drain.
3. Melt butter in a large nonstick skillet
over medium-high heat. Add vegetables
and cook 1 minute, stirring to coat. Sti r
in remaining 1;2 teaspoon salt, tarragon ,
and pepper; coo k 1 minute. Remove
from heat; stir in rind and ju ice.Yield:
6 servings (serving size: 0/3 cup).