Newfangled Peas and Carrots

Photo: Johnny Autry; Styling: Mary Clayton Carl
The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.

Yield:

Serves 4 (serving size: about 3/4 cup)

Recipe from

Recipe Time

Hands-on: 30 Minutes
Total: 30 Minutes

Nutritional Information

Calories 85
Fat 3.1 g
Satfat 1.9 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 2.1 g
Carbohydrate 14.2 g
Fiber 4.8 g
Cholesterol 8 mg
Iron 2 mg
Sodium 232 mg
Calcium 75 mg

Ingredients

6 cups water
12 ounces baby carrots
1 tablespoon butter
2 cups vertically sliced spring onion, white parts only (about 9 ounces)
1 teaspoon sugar
2 teaspoons rice vinegar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon chopped fresh tarragon
2 cups pea tendrils or watercress

Preparation

1. Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.

2. Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sauté 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.

Note:

Robin Bashinsky,

May 2013