Carrots and snow peas
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Carrots, peeled, cut into |
| 2 | 1 2-x-1/2 inch strips | |
| 2 | tablespoons | Butter |
| 4 | mediums | Shallots, minced |
| 1 | pounds | Snow peas dry sherry (approx. 1/4 cup) salt and pepper to taste |
Directions
================DIRECTIONS============================ Bring medium saucepan of water to boil. Add cut carrots and simmer until they begin to soften (about two minutes). Drain and stop cooking by plunging into cold water. Drain. Melt butter in heavy large skillet over medium heat. Add shallots and cook 1 minute. Add carrots and peas. Stir and cook 1 minute. Sprinkle with sherry and cook until vegetables are crisp-tender (about 3 minutes). Season with salt and pepper.
Serves 6.
From: Fred Towner Date: 09-14-94