- 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
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.
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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mijenn2's Review