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Tarragon Carrots and Peas

Photo: John Autry; Styling: Leigh Ann Ross
Yield 4 servings

Ingredients

  • 1 cup sugar snap peas
  • 1/3 cup water
  • 1 cup matchstick-cut carrot
  • 1 1/2 teaspoons butter
  • 1 teaspoon chopped tarragon
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt

Nutrition Information

  • calories 41
  • fat 1.5 g
  • satfat 0.9 g
  • sodium 150 mg

How to Make It

  1. Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.