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.
Gingered carrots and snow peas
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PREP TIME
10 min
Makes
8 servings
* PLUS Cooking time: 7 minutes
Ingredients
- 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)
Instructions
- 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.
Nutrition (per serving)
- Calories
- 107,
- Protein
- 2.7 g,
- Carbohydrates
- 17.9 g,
- Fat
- 3.2 g,
- Fibre
- 4.3 g,
- Sodium
- 287 mg.
