| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 20 | servings | |
INGREDIENTS
| 1 | lb | Fresh snow peas; see * Note |
| 3 | Fresh carrots – (to 4); peeled |
INSTRUCTIONS
* Note: If snow peas are unavailable, substitute sugar snap peas. Use 1 snap pea for each bundle. Trim stems from snow peas; remove strings. With a wide-bladed vegetable peeler, cut ribbons of carrot (hold carrot at the large end; starting at the top, press down and pull peeler the length of the carrot in one smooth motion, so ribbon has an even thickness). Prepare a lidded pot with a steaming basket and about 1 1/2 inches water. Bring water to a boil. Lightly steam snow peas a few minutes in covered basket until crisp-tender and bright green. Drain; rinse with very cold water. Shake off excess water. Set snow peas aside. Briefly steam carrot ribbons until they are flexible and don't break when curled. Drain; rinse with very cold water. Shake off excess water. Stack 3 or 4 snow peas. Wrap around middle with carrot ribbon. Carrot should adhere to itself (if not, use a dab of cream cheese as glue). Chill bundles in covered container until ready to serve. Yield: About 20 bundles. Recipe Source: St. Louis Post-Dispatch - 11-02-1998 Mcmurphy's Grill Formatted for MasterCook by Susan Wolfe - [email protected] Converted by MM_Buster v2.0l.
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