Serves 4
about 1/2 # snow peas, trimmed *
about 1/2 # small carrots, peeled and sliced down the center
2 Tbl butter
1 Tbl honey
1/2 cup chicken stock or water (or more, if needed)
kosher salt and freshly ground black pepper, to taste
Bring a large pot of salted water to a vigorous boil. (Add enough salt so that the water tastes like the ocean.) Add the trimmed snow peas and boil until tender, about 2-3 minutes. Drain in a colander, then plunge the peas into ice water. Allow the peas to cool in the ice water, about 1 minute, then thoroughly drain. Set aside.
Over medium-low heat, melt the butter in a large sauté pan, then add the carrots. Cover the pan and cook the carrots for about 3-4 minutes. Add the sugar and chicken stock or water. Season with a pinch of salt and a few grinds of pepper. Reduce the heat to low, cover the pan and cook until nearly tender, about 5 minutes. Remove the lid and simmer, stirring occasionally with a rubber spatula, until the cooking liquid reduces to a glaze and the carrots are perfectly tender, about 5 minutes more. Add the cooked snow peas and stir to combine. Cook about 1 minute more, to warm the peas through. Serve hot.
* Slice off the stem end, then using your knife as a grip, pull off the tough fiber running along the top edge of the pea.
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