Friday, April 2, 2010

Peas and Carrots

Serves  4

IMG_0052 

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.


SERVED AT THIS DINNER PARTY

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