| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Garden2 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Baby carrots; peeled |
| 8 |
oz |
Sugar snap peas; strings removed |
| 1 |
ts |
Butter |
| 1/3 |
c |
Low-salt chicken broth |
| 1/2 |
ts |
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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