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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 4 |
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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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