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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Glased Carrots with Sugar Snap Peas Recipe

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This recipe for Glased Carrots with Sugar Snap Peas is from The Dore & Powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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