Food recipes
Skillet-Glazed Baby Carrots and Sugar Snap Peas
Skillet-Glazed Baby Carrots and Sugar Snap Peas Ingredients: carrots, raw sugars, granulated butter, without salt soup, chicken broth or bouillon, dry cornstarch Directions: Cook carrots in large saucepan of boiling s...
Skillet-Glazed Baby Carrots and Sugar Snap Peas
Ingredients:
carrots, raw
sugars, granulated
butter, without salt
soup, chicken broth or bouillon, dry
cornstarch
Directions:
Cook carrots in large saucepan of boiling salted water 2 minutes.
Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer.
Drain.
(Can be made 1 day ahead.
Cover and chill.)
Melt butter in skillet over medium heat.
Add vegetables; saute to coat.
Mix broth and cornstarch in small bowl add to skillet.
Saute until vegetables are heated through and liquid thickens, about 1 minute.
Season with salt and pepper.
Ingredients:
carrots, raw
sugars, granulated
butter, without salt
soup, chicken broth or bouillon, dry
cornstarch
Directions:
Cook carrots in large saucepan of boiling salted water 2 minutes.
Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer.
Drain.
(Can be made 1 day ahead.
Cover and chill.)
Melt butter in skillet over medium heat.
Add vegetables; saute to coat.
Mix broth and cornstarch in small bowl add to skillet.
Saute until vegetables are heated through and liquid thickens, about 1 minute.
Season with salt and pepper.