ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Newfangled Peas and Carrots

Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on time 30 mins
Total time 30 mins
Yield Serves 4 (serving size: about 3/4 cup)
The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.

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

Nutrition 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

How to Make It

  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.