Carrots and Snap Peas

 - by Elizabeth

This is my go-to recipe in springtime when I need a quick but delicious vegetable side dish.  First printed in Bon Appetit last year, I made my own changes to it which I present below.  Below  I show it with Lamb with Chimichurri Sauce.

Notice how I never say the word “veggies.”  It’s the equivalent of fingernails on the chalkboard for me–a real spine-grabber of an irritant.  (I just realized how dated the image of “fingernails on the chalkboard” is since most people now only encounter plastic whiteboards on the walls of their classrooms.  Oh well–that cliche stands.)

At the grocery store, select three long, slender carrots.  Three makes enough for the two of us, so adjust your quantites accordingly.

Buy a bag of snap peas from the produce department.  Ours are about 8 ounces per package, roughly.

Peel the carrots, then cut into “nickel” slices.

Dump them into a pot of boiling salted water and set the timer for 2 (two) minutes.

When the timer goes off, dump in the snap peas and set the timer for 3 (three) minutes.

When that timer goes off, scoop them from the boiling water and put into an ice bath to stop the cooking.  Drain the water as you will use the hot pot in the next step.  (You could also drain the vegetables into a colander and then put them into the ice bath, but work quickly.)

In the hot pot, melt 1 tablespoon of real butter.  Meanwhile, drain the vegetables, and pat dry if desired (I don’t.)  Add the vegetables to the butter along with 1 tablespoon of snipped fresh mint and 1 tablespoon of snipped fresh tarragon leaves.  Toss with a bit of salt and pepper to taste and serve.

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