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)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 30 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 85
  • Fat: 3.1g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.1g
  • Carbohydrate: 14.2g
  • Fiber: 4.8g
  • Cholesterol: 8mg
  • Iron: 2mg
  • Sodium: 232mg
  • Calcium: 75mg

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. 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. 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.
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