Snap Peas and Baby Carrots
To ensure that the "buttery" sauce in this dish doesn't get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the "butter" a rich flavor. This recipes is a fantastic side dish or works well tossed with pasta too!
2 teaspoonscorn oil or canola oil
1/2 cupfinely chopped onion
1/2 cuplow-sodium vegetable broth
2 teaspoons cornstarch
2 tablespoons carrot puree
8 ounces baby carrots, cut into 3-inch pieces (2 cups)
3 cups sugar snap peas, trimmed
1. Heat oil in saucepan over medium-low heat. Add onion, and saute 5 minutes, or until soft. Whisk together broth and cornstarch in bowl. Add to onion, and bring to a simmer. Whisk in carrot puree, and season with salt and pepper. Heat sauce until just warm.
2. Steam carrots 1 minute in steamer basket. Add sugar snap peas, and steam 3 minutes more, or until both carrots and peas are crisp-tender. Transfer to clean kitchen towel, and blot extra moisture. Toss vegetables with sauce.
Credit: Recipe was taken from www.recipe.com.