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Glased Carrots with Sugar Snap Peas Recipe

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This recipe for Glased Carrots with Sugar Snap Peas, by , is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Powers
Added: Friday, April 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp butter
1 lb of carrotssliced diagonally
1/4 tsp salt and pepper
3 Tbsp sugar
11/4 cups of chicken broth
1 tsp toasted cumin seeds
8 oz. sugar snap peas

Directions:
Directions:
1. Melt butter in a large non-stick skillet over medium heat. Add carrots and cook stirring occasionally, 5 minute until lightly golden brown. stir in salt and pepper.2. Push carrots to the edges of skillet. Sprinkle sugar in a thin layer in the middle of the pan. Cook 2-3 minutes, spreading sugar with wooden spoon until blended with butter, melted and golden brown. Stir in broth, bring to simmerand cook, stirring occasionally, 10 -12 minutesuntil carrots are crisp tender and sauce has thickened. Add cumin seeds.
3. Meanwhile bring large saucepan of water to a boil. Add snap peas; boil 3-4 minutes until crisp-tender. Drain in colander; immediately cool under cold running water.
4. Add snap peas to skillet and cook over medium heat 5 minutes, or until hot, adding little water if saauce gets too thick.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
active 20 minutes /Total 40 minutes
Personal Notes:
Personal Notes:
Can be prepared through step 3 1 day ahead. Bag carrots and snap peas seperately

 

 

 

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