Skillet-Glazed Baby Carrots And Sugar Snap Peas

[Guest guest]

Made this last night and it was tops.

Mark

 

Skillet-Glazed Baby Carrots And Sugar Snap Peas

 

8 ounces baby carrots, peeled

8 ounces sugar snap peas, strings removed

1 teaspoon butter

1/3 cup vegetable broth

1/2 teaspoon cornstarch

 

Fill large saucepan with water, add salt as desired,

and bring to a boil.

Add carrots and boil for two minutes. Add peas; cook

until carrots and peas are crisp-tender, about two

minutes longer.

Drain. Can be made a day ahead. Cover and chill. Melt

butter in large skillet over medium heat.

Add vegetables, saute to coat. Mix broth and

cornstarch in small bowl. Add to skillet.

Saute until vegetables are heated through and liquid

thickens, about one minute.

Season with salt and pepper. Serves 4.

 

 

 

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