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The peas here come in the form of tendrils--wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available.

Robin Bashinsky
Recipe by Cooking Light May 2013

Gallery

Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

85 calories; fat 3.1g; saturated fat 1.9g; mono fat 0.8g; poly fat 0.2g; protein 2.1g; carbohydrates 14.2g; fiber 4.8g; cholesterol 8mg; iron 2mg; sodium 232mg; calcium 75mg.
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