Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Robin Bashinsky
Recipe by Cooking Light March 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

41 calories; fat 1.5g; saturated fat 0.9g; sodium 150mg.
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