Snow Pea & Carrot Saute Recipe
- 1 pound fresh snow peas
- 1 tablespoon butter
- 2 medium carrots, julienned
- 1 garlic clove, minced
- 3 tablespoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through. Yield: 5 servings.
3/4 cup: 108 calories, 3g fat (1g saturated fat), 6mg cholesterol, 155mg sodium, 20g carbohydrate (15g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch.
Reviews for Snow Pea & Carrot Saute
"I was not the biggest fan of these. I love snow peas, but they were a little too sweet for me."
"This is my family's favorite way to eat snow peas. Yummy!"
"My family loved this!"
"A year ago I had to begin a new way of eating: gluten free, sugar free, dairy free, AND only 40g of carbohydrates a day. As you can well imagine, I quickly ran out of recipes I liked AND am able to eat. What a blessing Taste of Home has been!!! I found this quite tasty and satisfying recipe in early February and have made it three times already! I use fresh, local, organic snow peas, carrots, and garlic. To replace the butter (dairy free) I used 2 tsp refrigerated bacon drippings. Unfortunately, I must omit the honey (sugar free). For just a tad more taste I use 2 TBSP Low Salt, No Sugar Soy Sauce. This recipe is so tasty that most of my ten grandchildren like them and have asked me go give my daughters the recipe! But since I live alone, when the children are not here, I still cook one pound. I eat one serving fresh, refrigerate two serving for later in the week, and freeze two servings for the next week. I was uncertain about freezing snow peas at first. However, though they are not quite as crisp after freezing, they are still very tasty. And since I buy from an organic produce co-op, one pound is the least I can buy each two week. I’ve used these as my vegetable with chicken and brown rice (only 2 TBSP) and other times with sirloin patties and brown rice pasta (again only 2 TBSP). I never thought such diet restrictions as I’ve had to make could possibly leave room for such a variety of great taste, much less thoroughly enjoying my favorite hobby… cooking! But all you imaginative cooks who so joyfully share your recipes, as well as, Taste of Home have made this journey quite an exciting adventure! Thank you all!"
"This side dish was excellent!! Very easy to make. I would definitely make this again and again!!"
"Only one word says it all "Scrumtious", made it with a spaghetti dinner for side dish, we loved it, will definetly make again, thanks for sharing! Carolyn"