| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
January 199 |
1 |
servings |
INGREDIENTS
| 3 |
|
Carrots; cut crosswise on |
|
|
; the diagonal into |
|
|
; 1/8-inch slices |
|
|
; (about 1 cup), up |
|
|
; to 4 |
| 1/4 |
lb |
Snow peas; trimmed, discarding |
|
|
; the strings, and |
|
|
; cut crosswise on |
|
|
; the diagonal into |
|
|
; 1/2-inch pieces |
|
|
; (about 1 cup) |
| 1 |
tb |
Unsalted butter |
INSTRUCTIONS
In a large saucepan of boiling water cook the carrots for 3 minutes,
or until they are crisp-tender. Add the snow peas, cook the
vegetables for 30 seconds, and drain them well. Return the vegetables
to the pan, add the butter and salt and pepper to taste, and heat the
vegetables over moderately low heat, stirring, until the butter is
melted.
Serves 4.
Gourmet January 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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