 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This brightly colored veggie side was stirred up by our home economists. It goes well with the peppery tenderloin. Ingredients:
3 quarts water |
1-1/4 pounds fresh baby carrots |
1 pound fresh or frozen sugar snap peas |
1-1/2 teaspoons canola oil |
2 garlic cloves, minced |
2 tablespoons reduced-sodium chicken broth or vegetable broth |
1 teaspoon dried mint |
1/4 teaspoon salt |
1/4 teaspoon grated lemon peel |
1/8 teaspoon pepper |
Directions:
1. In a Dutch oven, bring water to a boil. Add carrots; cover and boil for 4 minutes. Add peas; cover and boil 1 minute longer. Drain and pat dry.
2. In a large nonstick skillet, saute vegetables in oil for 3 minutes. Add garlic; saute for 1 minute. Stir in the remaining ingredients; saute until heated through. Yield: 8 servings.
|
|