Newfangled Peas and Carrots

1 Review
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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)
By Robin Bashinsky
May 2013
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 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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Ratings & Reviews

mijenn2's Review

mijenn2
June 03, 2013
So lovely to find pea tendrils at my farmer's market. Lovelier still to feature them in this salad. I subbed mint for tarragon but otherwise made as is. I'd certainly make it for a special occasion, though the tendrils are somewhat hilarious to eat in polite company due to their length.