Friday, May 3, 2013

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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The Quintessential Magpie said...

This might just make a snow pea believer out of me!

Thanks for sharing. I've been wanting only vegetables at night lately. I think I could almost be a vegetarian with very little prompting.



Mythreyi said...

Looks So bright and colorful..

Yum! Yum! Yum!


Oh, I'm very big on the veggie too! Thank you for this recipe, I love snow peas. Dear Patty, I am very grateful for your terrific comments on my 5 de Mayo is my first try to it, as I never even knew about this Mexican holiday, lol...I came to learn it from you bloggers! Hope you have a great weekend.

Alycia Nichols said...

You're right, Pattie...I always think of snow peas as a vegetable that goes into Chinese food. My husband is a vegetable freak, and I want to have more options to feed him. This sounds like a good one: delicious, nutritious, and easy!!! So colorful, too!!!