Monday, May 21, 2007

Honey Carrots (with Snow Peas)

Originally this came straight off of AllRecipes (to use up the rest of my snow peas). I changed it by adding in potato pieces and then decided this might be better without. If you do use red potato in this -- it's not bad at all -- be sure to cut the potato into french-fry like pieces instead of cubes. I'll try this again with just lots of baby carrots and snow peas.
Buttery and tasty with just a slight hint of sweetness. Easy veggie side-dish.

Serves 2
25 minutes
-medium saucepan
Quick and simple

6 large carrots, peeled and cut -or- 1 c. baby carrots
[1 medium red potato -- optional]
1 c. snow peas, ends removed
1/2 cup water
1-2 tbsp. butter*
1/2 tsp. honey
salt and pepper
*Earth Balance Buttery Sticks make this lactose-free

1. Peel and wash large carrots. Cut into 1.5 inch long pieces. Slice each piece in half lengthwise if carrot diameter is too thick. If using baby carrots, you don't have to peel or cut.
(2. Wash red potato, and cut into french-fry-like pieces, about 1.5 inches long, 1/2 inch thick.)
3. Wash snow peas and remove the ends. Leave the peas long-- don't snap them in half. Set aside beside range.
4. Place carrots (and potatoes) into saucepan. Pour 1/2 cup of water over veggies and begin heating over high heat. Once the water has come to a rolling boil, let the carrots and potatoes boil for 4 minutes, then pour in snow peas. Cook for an additional 1 minute (5 minutes total of rolling boil; total time on the stove should be around 10 minutes).
5. Pour out any unused water and turn down the heat to medium-low. Place 1 tbsp. of butter into the drained saucepan. Heat up veggies for another 3 minutes or so.
6. Stir in 1/2 tsp. of honey. When done, veggies should be hot, tender and thinly coated with a sweet buttery glaze. Serve warm, as a side dish.

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