INGREDIENTS

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 - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.

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