Sugar Snap Pea And Carrot Saute Recipes

Steps:

• In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.

Steps:

• Cut off the tough ends of the asparagus and slice the stalks diagonally into 2-inch pieces. Snap off the stem ends of the snap peas and pull the string down the length of the vegetable.
• Warm the olive oil in a large saute pan over a medium heat and add the asparagus and snap peas. Add the salt, pepper, and red pepper flakes, to taste, if desired. Cook for approximately 5 to10 minutes until al dente, tossing occasionally. Sprinkle with sea salt and serve hot.

Steps:

• Remove and discard the stem end and string from each sugar snap pod.
• Heat the olive oil in a large saute pan over medium-high heat. Add the sugar snap peas, salt and pepper and saute, tossing occasionally for 3 to 5 minutes, until the sugar snap peas are crisp tender.
• Place the sugar snap peas in a serving bowl, sprinkle with sea salt and serve.

Steps:

• Pick through the sugar snap peas to remove any that aren't perfect. Remove and discard the stem end and the string from each pod. Toss the snap peas in a bowl with sesame oil, sesame seeds, and kosher salt, to taste. Serve at room temperature.

Steps:

• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
• Remove from heat, stir in remaining ingredients.

Steps:

• Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
• Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
• Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

Steps:

• Trim off and discard the tips of the peas.
• Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.
• Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.
• Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

Steps:

• Cook sugar snap peas in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain. (Can be prepared 1 day ahead. Wrap in paper towels. Place in resealable plastic bag and refrigerate.) Melt butter in heavy large pot over medium heat. Add radishes and sauté until translucent and crisp-tender, about 5 minutes. Add sugar snap peas. Sauté until peas are heated through, about 3 minutes. Season with salt and pepper.
• Transfer vegetables to bowl; serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and coat with cooking spray.
• Combine potatoes, mushrooms, and melted butter in a bowl and toss to combine. Spread vegetables onto the prepared baking sheet and season with salt, pepper, and garlic powder.
• Roast in the preheated oven until cooked through and tender, about 45 minutes, turning every 15 minutes.
• After vegetables have been roasting for 35 minutes, heat olive oil in a large skillet over medium heat. Add snap peas and onion and cook, stirring occasionally, until onions are soft and translucent and snap peas are tender, 5 to 7 minutes.
• Combine roasted potato mixture and sauteed snap peas in a large bowl, sprinkle with green onions, and toss to combine.

Steps:

• Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes. Add sugar snap peas and cook until vegetables are crisp-tender, about 30 seconds. Drain vegetables. Transfer to large bowl of ice water and cool. Drain vegetables and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in paper towels. Seal in plastic bag and refrigerate.)
• Heat oil in large nonstick skillet over high heat. Add vegetables; stir-fry 1 minute. Add broth; stir-fry 1 minute. Add garlic; stir until fragrant, about 2 minutes longer. Season with salt and pepper.

Steps:

• To blanch the peas, bring a large pot of well-salted water to a boil. Prepare a large bowl of well-salted ice water and set it nearby.
• Add the peas to the boiling water, let the water return to a boil, then cook for 2 more minutes. Remove the peas from the boiling water and immediately plunge them into the ice water. When the peas are cold, drain them and lay on paper towels to dry.
• Cut the peas in half lengthwise, then set aside.
• Coat a medium saute pan with olive oil, then add the garlic and red pepper flakes. Set the pan over medium heat and cook for 2 to 3 minutes. Remove the garlic with a slotted spoon and set aside.
• Add the prosciutto and cook for 3 to 4 minutes, or until crispy. Add the red wine vinegar. Turn off the heat.
• In a large bowl, combine the arugula, snap peas, onion and garlic.
• Scatter the crispy prosciutto on top and any juices from the pan.
• Add the pecorino and mint.
• Garnish with cracked black pepper.

Steps:

• In a medium soup pan, heat butter or olive oil and sauté onion until translucent.
• Add carrot and peas and sauté 1 more minute.
• Add vegetable stock and cook until vegetables are tender for about 10 minutes. Turn off the heat.
• Using a hand blender or blender, purée the soup.
• Add cream or non-dairy milk. Season with salt and Italian herbs to your taste.
• Infuse love and serve with some parsley flakes on top (optional)!

Steps:

• Blanch sugar snaps in a 4-quart pot of boiling salted water , uncovered, 1 minute. Drain in a colander. Immerse colander with sugar snaps in a large bowl of ice and cold water to stop cooking, about 1 minute. Drain again well, then transfer to paper towels and pat dry.
• Cook shallot in butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until softened, about 1 minute. Increase heat to high, then add sugar snaps and sauté, stirring occasionally, until sugar snaps are crisp-tender, 2 to 4 minutes. Add tarragon, zest, salt, and pepper and toss until combined well.

Steps:

• Put carrots, water, and salt and pepper to taste in an 8-inch skillet, then cover with a round of buttered parchment paper (buttered side down; parchment should be touching carrots) and simmer until carrots are crisp-tender, about 2 minutes. Remove parchment. Add snap peas and increase heat to high, then cook until peas are crisp-tender and liquid is reduced to about 1 teaspoon, about 1 1/2 minutes. Add orange juice, sugar, and butter, swirling skillet to coat carrots and peas, and cook until liquid is reduced to a syrupy glaze, about 30 seconds. Season with salt and pepper.

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 large skillet, saute snow peas in butter for 3 minutes.
• Add carrots and garlic and continue to saute for 1-2 minutes longer or until veggies are crisp-tender.
• Add honey, salt and pepper and heat through. Serve immediately.