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Ingredients:
417/10000 Cup(s) sugar
8 Ounce(s) trimmed sugar snap peas
1/2 Pound(s) peeled baby carrots
3 Tablespoon(s) cut into pieces lime ginger butter (see recipe)
1 salt & freshly ground pepper; to taste
Directions: Bring a saucepan of water to a boil. Add the carrots and simmer 7 minutes. Drain, rinse under cold water and drain again. (As I mentioned, I just steam the carrots in peas in the pot on top of each others it saves pots and time). Meanwhile, bring another saucepan of lightly salted water to a boil. Add the snap peas and simmer 3 minutes. Drain, rinse under cold water and drain again. Combine the carrots, snap peas, Lime Ginger Butter and sugar in a 10 inch skillet. Toss over medium heat until the vegetables are glazed and heated through, 3 to 4 minutes. Season with salt & pepper, serve.
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Lime Ginger Butter
1/2 Teaspoon(s) salt
1/3 Tablespoon(s) ground ginger
2 Teaspoon(s) grated lime zest
1 Teaspoon(s) freshly ground to taste black pepper
4 Tablespoon(s) room temperature unsalted butter
Directions:
Stir all ingredients together in a small bowl until smooth. Shape like a cylinder 2 1/2 inches in diameter.
Wrap in foil or
plastic wap. Refrigerate until firm, about 1 hour.

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