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Snappy Peas and Carrots

3 quarts water
1-1/4 pounds fresh baby carrots
1 pound fresh or frozen sugar snap peas
1-1/2 teaspoons canola oil
2 garlic cloves, minced
2 tablespoons reduced-sodium chicken broth or vegetable broth
1 teaspoon dried mint
1/4 teaspoon salt
1/4 teaspoon grated lemon peel
1/8 teaspoon pepper

In a Dutch oven, bring water to a boil. Add carrots; cover and boil
for 4 minutes. Add peas; cover and boil 1 minute longer. Drain and

Printed from tasteofhome.com Oct 10, 2008

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Snappy Peas and Carrots cont.

pat dry. In a large nonstick skillet, saute vegetables in oil for
3 minutes. Add garlic; saute for 1 minute. Stir in the remaining
ingredients; saute until heated through.

Yield: 8 servings.