Skillet-Glazed Baby Carrots and Sugar Snap Peas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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After the vegetables have been sautéed in a small amount of butter, some chicken broth and a bit of cornstarch are combined and added to the skillet. The mixture thickens as it cooks, forming a rich-tasting glaze that is extremely low in fat. Ingredients:
8 ounces peeled baby carrots |
8 ounces sugar snap peas, stringed |
1 teaspoon butter |
1/3 cup canned low-salt chicken broth |
1/2 teaspoon cornstarch |
Directions:
1. 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.)
2. Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
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