Orange Or Lemon Glazed Snap Peas And Carrots Recipes

Steps:

• In 2-quart saucepan, heat 1 cup water to boiling. Add carrots; return to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, adding sugar snap peas during last 5 minutes of cooking, until carrots are tender. Drain; return to saucepan.
• Stir in marmalade, seasoned salt, ginger and pepper. Cook and stir over medium heat until marmalade is melted and vegetables are glazed.

Steps:

• Cut the carrots diagonally in 1-inch-thick slices. You should have about 5 cups of carrots. Place 1/2 cup water, the butter, honey, 2 teaspoons of salt, and the ginger in a large saute pan and bring to a boil. Add the carrots, cover the pan, and simmer over medium-low heat for 5 minutes. Remove the lid and continue to cook for about 20 minutes, or until all the water has evaporated. You may want to raise the heat for the last 5 minutes.
• Add the orange zest and orange juice to the pan, tossing with the carrots. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender but still resistant when you bite) and the sauce glazes the carrots. Add the pepper and another teaspoon of salt, to taste.

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.

Steps:

• In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer. , In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. , ,

Steps:

• Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
• Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.

Steps:

• In a bowl, combine cornstarch and sugar. Stir in the broth and soy sauce until smooth; set aside. , In a nonstick skillet coated with cooking spray, saute garlic and gingerroot for 30 seconds. Add carrots, peas and sherry or additional broth. Reduce heat to low; cook for 8-10 minutes or until vegetables are tender., Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice.

Steps:

• In a large saucepan of boiling salted water blanch the snap peas for 1 minute, drain them, and plunge them into a bowl of ice and cold water to stop the cooking. Drain the peas well. The peas may be prepared up to this point 1 day in advanced and kept covered and chilled. In a large heavy skillet melt the butter with the zest, add the peas and salt and pepper to taste, and heat the peas over moderately low heat, stirring, until they are hot.

Steps:

• In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.

Steps:

• In a large nonstick skillet, melt butter over medium-high heat. Add onion, basil, salt and pepper; cook, stirring, until just tender, about 3-5 minutes.
• Add orange juice, bring to boil.
• Stir in snap peas and carrots. Reduce heat to medium. Cover; cook 4 minutes.
• Remove from heat. Add parsley and zest; transfer to serving bowl.