Monday, February 8, 2016

Buttered Snow Peas and Carrots

2 servings
Preparation 5 min 
Cooking 10 min
100 calories per serving 

  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly


2carrots200 g
1 3/4 cupsnow peas170 g
1 tbspbutter, unsalted14 g
1 tbspchives, fresh [optional]3 g
1 pinchsalt [optional]0.1 g
ground pepper to taste


  1. Prepare the carrots and snow peas. Cut the carrots crosswise on the diagonal into thin slices (about ½ cm) Cut the snow peas crosswise on the diagonal into about ½ cm pieces.
  2. In a large saucepan of boiling water blanch the carrots for 5 min, until they are crisp-tender (al dente). Add the snow peas and continue to cook for 1 min, then drain them well.
  3. Put the vegetables back into the pan, add the butter, then salt and pepper to taste. Heat the vegetables over low heat, stirring, about 2 min, or until the butter is melted.
  4. Sprinkle with chopped chives and serve.

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