Peas & Carrots With Mint Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 large: Carrots, julienned
3 tbsp: Butter or margarine,
1/2 lbs: Sugar snap peas,
2 tbsp: Finely chopped fresh mint,
1/4 tsp: Salt,
1/8 tsp: Pepper,
Directions:
Souce: A Taste of Home Magazine Jun/Jul 1996
Place carrots in a saucepan with enough water to cover; bring to a
boil. Reduce heat; cook, uncovered, for 4 minutes or until
crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4
minutes or until the peas are crisp-tender.
From the recipes files of suzy@gannett.infi.net
Source from luhu.jp
Place carrots in a saucepan with enough water to cover; bring to a
boil. Reduce heat; cook, uncovered, for 4 minutes or until
crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4
minutes or until the peas are crisp-tender.
From the recipes files of suzy@gannett.infi.net
Source from luhu.jp