Buttered Snow Peas and Carrots

 I am a big fan of vegetables. I get this from my mother. She used to say that she could eat an entire meal of just vegetables. I could too. In fact, the whole time I was making this dish (that took all of ten minutes) I kept thinking about her, and about how much she would have enjoyed this dish. 

If you're the type of person who thinks that snow peas are meant solely for use in Asian dishes, this will change your mind. Tender crisp with a slight sweetness provided by the carrots, this pretty side dish would pair nicely with a slice of quiche at a summer luncheon or alongside a steak at an evening meal. 

A mandolin makes slicing the carrots a breeze. Start your pot of water boiling while you're slicing the vegetables so it's ready when you are. Or, clean and trim your snow peas and slice your carrots ahead of time and keep them in cold water in the fridge. Drain and sauté just before serving. 

Buttered Snow Peas and Carrots

Gourmet, January 1993

3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices 

(about 1 cup)
1/4 pound Melissa’s Snow Peas, trimmed, discarding the strings 

(about 1 cup)
1 tablespoon unsalted butter

In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

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