| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Garden2 | 4 | Servings | |
INGREDIENTS
| 8 | oz | Baby carrots, peeled |
| 8 | oz | Sugar snap peas, strings |
| removed | ||
| 1 | t | Butter |
| 1/3 | c | Low-salt chicken broth |
| 1/2 | t | Cornstarch |
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. Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 131 Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 2.5mg
Sodium: 44.4mg
Potassium: 134.7mg
Carbohydrates: 5g
Fiber: 1.6g
Sugar: 2.7g
Protein: <1g