2 garlic cloves peeled, left whole 1 oz butter salt & pepper instructions melt the butter in a pot (don’t let it get brown). Add peas, dried dill and 1 tablespoon.

Baby Beets. Baby Carrots And Sugar Snap Peas Salad - Harvest To Table

Meanwhile, heat same water in saucepan to boiling over high heat.

Baby carrots and peas recipe. Cover and cook on high for 15 to 25 minutes. While carrot cooks, place peas in bowl; In a steaming basket, steam carrots until fork tender.

Add onion, and sauté 5 minutes, or until soft. 1 cup steamed peas and carrots ( or veggies of your choice ) 1/2 cup whole wheat flour ( ashirwaad aata) few sprigs of coriander a pinch of ground cardamom/jeera (cumin). Drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/2 teaspoon pepper and remaining 1/4.

Wash, peel and cut carrots and potatoes. Ingredients 1 lb baby carrots 1 lb sugar snap peas 1/2 tsp dried tarragon leaves ground black pepper to taste 1 cup sliced scallions, green and white parts steps microwave or steam carrots. Throw the peas in the warm butter and stir until the peas.

In a pot add water/ vegetable stock. Cover with foil to keep warm. Cover and cook on low for 5 hours.

Arrange carrots on one side of warm deep platter; Add snap peas and cook,. Bake at 450° for 15 minutes.

Peel carrots and cut into ¼ slices.