Peas & carrots with mint
Yield: 6 Servings
Ingredients:
- 4 lg Carrots julienned
- 3 tb Butter or margarine
- 1/2 lb Sugar snap peas
- 2 tb Finely chopped fresh mint
- 1/4 ts Salt
- 1/8 ts Pepper
Instructions:
Souce: A Taste of Home Magazine Jun/Jul 1996 Place carrots in a saucepan with enough water to cover; bring to a boil. Reduce heat; cook uncovered for 4 minutes or until crisp-tender. Drain. Add remaining ingredients. Cook and stir for 3-4 minutes or until the peas are crisp-tender. From the recipes files of suzy@gannett.infi.net
