Food recipes
Newfangled Peas and Carrots
Newfangled Peas and Carrots Ingredients: water, bottled, generic carrots, raw butter, without salt onions, raw sugars, granulated rice vinegar, salt, table spices, pepper, black spices, tarragon, dried peas, green, fr...
Newfangled Peas and Carrots
Ingredients:
water, bottled, generic
carrots, raw
butter, without salt
onions, raw
sugars, granulated
rice vinegar,
salt, table
spices, pepper, black
spices, tarragon, dried
peas, green, frozen, unprepared
Directions:
1.
Bring 6 cups water to a boil in a large saucepan.
Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender.
Drain; rinse under cold water.
Rub carrot peels off with a clean, dry kitchen towel.2.
Melt butter in a large skillet over medium-high heat; swirl to coat.
Add onion; saute 3 minutes or until slightly tender.
Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated.
Stir in tarragon.
Top with pea tendrils.
Ingredients:
water, bottled, generic
carrots, raw
butter, without salt
onions, raw
sugars, granulated
rice vinegar,
salt, table
spices, pepper, black
spices, tarragon, dried
peas, green, frozen, unprepared
Directions:
1.
Bring 6 cups water to a boil in a large saucepan.
Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender.
Drain; rinse under cold water.
Rub carrot peels off with a clean, dry kitchen towel.2.
Melt butter in a large skillet over medium-high heat; swirl to coat.
Add onion; saute 3 minutes or until slightly tender.
Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated.
Stir in tarragon.
Top with pea tendrils.