Rating: 4 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
David Bonom
Recipe by Cooking Light May 2010


Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

20 mins
6 servings (serving size: 2/3 cup)


Ingredient Checklist


Instructions Checklist
  • Peel carrots, and cut off tops to within 1 inch of carrot; cut in half lengthwise.

  • Place 1/4 teaspoon salt in a large saucepan of water; bring to a boil. Add carrots and peas; cook 3 minutes or until crisp-tender. Drain.

  • Melt butter in a large nonstick skillet over medium-high heat. Add vegetables, and cook 1 minute, stirring to coat. Stir in remaining 1/2 teaspoon salt, tarragon, and pepper; cook 1 minute. Remove from heat; stir in rind and juice.

Nutrition Facts

69 calories; fat 2.9g; saturated fat 1.8g; mono fat 0.7g; poly fat 0.1g; protein 1.7g; carbohydrates 8.8g; fiber 2.8g; cholesterol 8mg; iron 1.2mg; sodium 221mg; calcium 58mg.