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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
16 baby carrots with tops (about 10 ounces) |
3/4 teaspoon kosher salt, divided |
12 ounces sugar snap peas, trimmed |
1 1/2 tablespoons butter |
1 tablespoon chopped fresh tarragon |
1/4 teaspoon freshly ground black pepper |
1 teaspoon grated lemon rind |
1 teaspoon fresh lemon juice |
Directions:
1. Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.
2. Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.
3. Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.
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