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Glazed Carrot and Peas Recipe

Photo by: Taste of Home

Here's a low fat way to dress up vegetables. Carrots and peas are so pretty on the table, —Shirley Bedzis, San Diego, California

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8 Servings
Prep/Total Time: 25 min.

Ingredients

2 teaspoons cornstarch
2 teaspoons sugar
1/4 cup chicken broth
1 tablespoon soy sauce
1 teaspoon crushed garlic
1-1/2 teaspoons minced fresh gingerroot
4 cups thinly sliced carrots
4 cups sugar snap peas
1/2 cup sherry or additional chicken broth
2 tablespoons lemon juice

Directions

In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender.
Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice. Yield: 8 servings.

Glazed Carrot and Peas published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p124

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