Wednesday, October 15, 2008

Peas and Carrots

Eat your veggies!! You know you want to. We had ours with roast beef and mashed potatoes (nope, didn't make those haha).

Peas and Carrots
Serves: 4

1. Bring a medium/large saucepan of salted water to a boil.
2. Add 2 cups of sliced carrots. I like to use leftover cut up carrot sticks or whole baby matchstick carrots. Boil for 7 minutes.
3. Add 1/2 pound of snow peas (trim off the tips first). Boil for 3 minutes.
4. Drain and set aside veggies.
5. In the same pan, melt 3 tablespoons butter. Then add 1/2 teaspoon cornstarch to thicken. Return veggies to the pan and stir in 2 tablespoons honey. Cook over medium heat until heated thru.
6. Eat 'em!

1 comment:

Pete said...

I like that you used snow peas, because regular peas are just nasty. lol.

But do the carrots still have a bit of crunch when they are done, or are they mushy?

sounds easy and delicious.