1/2—1 pound sugar snap peas
1 Tbsp. honey
2 medium carrots
freshly ground black pepper
2 Tbsp. butter
Remove the strings from both edges of the pea pods (start by gently pulling from the stem).  Cut each carrot  into thirds.  Slice each third, lengthwise, into quarters so that the slices are about the size and shape of the snap peas.  Place the carrots in a steamer basket set over 1/5 in. boiling water, cover, and steam until they are just crisp-tender, 3-5 minutes.  Drain carrots in a colander.  Melt the butter in a large skillet over medium heat.  Add the sugar snap peas; cook, stirring frequently, for 5 minutes.  Add the carrots.  Continue to cook and stir until the peas are bright green and crisp-tender, about 3 minutes.  Add the honey and cook for one more minute, stirring constantly, until the peas and carrots are thoroughly glazed with the honey.  Remove the skillet from heat.  Season generously with pepper.
from Farmer John’s Cookbook:  The Real Dirt on Vegetables.

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