Buttered Snow Peas and Carrots

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peas1This recipe is all about balance. The balance of flavors, the balance of textures, the balance of colors . . . The thin, diagonal cut is important to the cooking process by increasing the surface area of each piece for speedy cooking. This recipe is a perfect opportunity to break out the herbed butter from your freezer. I chose Fennel-Orange Butter — so wonderful with this dish! Shown here with an Asparagus and Gruyere Tart.


BUTTERED SNOW PEAS AND CARROTS (Serves 4)

Ingredients

  • 3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
  • 1/4 pound snow peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
  • 1 tablespoon unsalted butter

Directions

  1. In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.
  2. Add the snow peas, cook the vegetables for 30 seconds, and drain them well.
  3. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.

~from Epicurious.com

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