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Photo: John Autry; Styling: Leigh Ann Ross Photo by: Photo: John Autry; Styling: Leigh Ann Ross

Tarragon Carrots and Peas

Cooking Light MARCH 2011

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 41
  • Fat: 1.5g
  • Saturated fat: 0.9g
  • Sodium: 150mg
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Tarragon Carrots and Peas recipe

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