Peas and carrots with mint
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Carrots, julienned |
| 3 | tablespoons | Butter or margarine |
| ½ | pounds | Sugar snap peas |
| 2 | tablespoons | Finely chopped fresh mint |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Souce: A Taste of Home Magazine Jun/Jul 1996 Place carrots in a saucepan with enough water to cover; bring to a boil.
Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain.
Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender.
From the recipes files of suzy@... Posted to MealMaster Recipes List, Digest #158
Date: Thu, 6 Jun 1996 22:01:32 -0400 (EDT) From: suzy <suzy@...>
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