Two peas with turmeric & mint
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Snap peas |
| 2 | teaspoons | Margarine |
| 1 | each | Cl Garlic, peeled and minced |
| 1 | tablespoon | Lemon juice |
| ⅛ | teaspoon | Salt |
| ⅓ | pounds | Snow peas |
| 1 | teaspoon | Olive oil |
| ¼ | teaspoon | Tumeric |
| 1 | tablespoon | Mint, fresh, finely chopped |
| 1 | x | Black pepper to taste |
Directions
Bring a medium pan of water to the boil. Snap the ends off the snap and snow peas. Add the snap peas to the boiling water and time 30 seconds; add the snow peas and time 1 minute. Drain and rinse with cold water to stop the cooking completely. Pat dry with paper towels.
In a medium skillet heat the margarine and olive oil over medium heat. Add the garlic and saute 1 minute. Add the tumeric and lemon juice; swirl to incorporate.
Add the peas, mint, salt and pepper. Stir for about 2 minutes to heat the peas through. Serve immedietely.
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