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1 kg slim carrots, or 2 450-g bags baby carrots
4 cups snow peas, about 375 g
6 green onions
2 tbsp unsalted butter
1/4 cup ginger sauce
1/2 cup toasted nuts, such as pecans (optional)
Peel slim carrots, then slice on an extreme diagonal, forming slices about 2 inches (5 cm) long. Slice baby carrots lengthwise on a diagonal. Place carrots in a saucepan. Cover with water. Cover and bring to a full rolling boil over high heat. Cook just until tender-crisp, from 2 to 3 minutes after coming to a boil. Drain, then immediately rinse with cold water to stop cooking. If making ahead, refrigerate in a resealable plastic bag for up to 2 days.
Just before serving, trim ends from snow peas. Thinly slice onions. In a large frying pan set over medium heat, melt butter. Add carrots and stir often, just until warm, up to 4 minutes. Then add snow peas and stir constantly until they turn bright green, about 1 minute. Remove from heat. Stir in ginger sauce and stir until evenly coated. Taste and stir in a little more sauce, if needed. Turn into a warm serving bowl and sprinkle with onions and nuts, if using.
Calories 107, Protein 2.7g, Carbohydrates 17.9g, Fat 3.2g, Fibre 4.3g, Sodium 287mg.
Carrots and snow peas get the holiday glamour treatment with a ginger glaze. Blanch the carrots a day ahead, then it'll take less than 5 minutes to bring them piping hot to the table.