- 4 large carrots, julienned
- 3 tablespoons butter
- 1/2 pound sugar snap peas
- 1 to 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender. Yield: 6-8 servings.
Originally published as Peas and Carrots with Mint in Taste of Home June/July 1996, p41
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