Buttered Snap Peas And Carrots Recipes

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BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

  • In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING



Quick Carrots and Snap Peas with Lemony Mustard Dressing image

A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.

Provided by Greg Lofts

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 30m

Yield Serves 10 to 12

Number Of Ingredients 7

2 tablespoons Dijon mustard
1 teaspoon finely grated lemon zest, plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil
1 1/2 pounds carrots, peeled and cut on the bias into 1/4-inch-thick slices (4 1/2 cups)
3 tablespoons unsalted butter
12 ounces sugar snap peas, trimmed if stringy, halved on the bias

Steps:

  • Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
  • Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
  • Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

CARROTS WITH SUGAR SNAP PEAS



Carrots with Sugar Snap Peas image

With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen sliced carrots, thawed and patted dry
3 tablespoons butter
1/4 cup chicken broth
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 pound fresh sugar snap peas
1 teaspoon cumin seeds, toasted or 1/4 teaspoon ground cumin

Steps:

  • In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Nutrition Facts :

BUTTERED SNOW PEAS AND CARROTS



Buttered Snow Peas and Carrots image

Categories     Side     Quick & Easy     Pea     Carrot     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 3

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

Steps:

  • In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the snow peas, cook the vegetables for 30 seconds, and drain them well. 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.

BASIC BUTTERED PEAS



Basic Buttered Peas image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 quart water, for boiling
1 pound peas
1 tablespoon salt (for boiling peas)
1 tablespoon butter
Salt and freshly ground black pepper
Optional additions: pearl onions and lettuce, freshly chopped tarragon, chives, mint, parsley, soaked and chopped dried wild mushrooms or chopped prosciutto.

Steps:

  • Shell the peas if using fresh peas, if using frozen defrost fully before cooking. Bring the water to a rapid boil. Stir in the salt and add the peas. Boil the peas for 1 minute or until they are cooked. Drain the peas when done and add peas to a wide skillet over high heat. Toss in pan until fully dry. Add butter and salt and pepper to taste. Add any optional additions if you choose, and combine.

BUTTERED SNAP PEAS AND CARROTS



Buttered Snap Peas and Carrots image

Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 pounds baby carrots, tops trimmed
1 1/2 pounds snap peas
2 tablespoons unsalted butter
Coarse salt and ground pepper
2 tablespoons chopped fresh chives

Steps:

  • In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g

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