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Recipes Side Dishes Vegetables Carrots
Recipes Side Dishes Vegetables Carrots
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| Servings: | 8 |
| Author Notes: |
This recipe by Louise Fiszer was given to us by the folks at WineAnswers.com, as part of a fabulous holiday meal (click here for details). If you're short on time you can purchase fresh grated carrots from the salad bar section of your super market. Snow peas may be substituted for the Sugar Snaps. |
| Ingredients: |
2 pounds carrots, peeled and coarsely grated
1 pound sugar snap peas, ends trimmed and cut into three strips lengthwise 2 tablespoons butter 3 tablespoons honey 2 tablespoons grated lemon zest 1 tablespoon lemon juice salt and pepper to taste |
| Instructions: | In a large pot of boiling, salted water cook carrots 1 minute, add peas and cook another minute. Drain under cold running water to stop cooking. In a large skillet heat butter with honey over medium high heat until honey is melted and runny. Stir in1 tablespoon lemon zest and lemon juice. Add carrots and peas and cook until they appear glazed about 3 minutes. Add salt and pepper to taste. Serve sprinkled with remaining lemon zest. |
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