Sugar Snap Peas and Carrots

Sugar Snap Peas and Carrots make an unbeatable combination of delicious vegetables. If you live in an area where you can grow your own sugar snap peas, do it. There is a big taste difference between home grown and store bought.

sugar snap peas carrotsPrep Time: 10 min
Cook Time: 1 to 4 mins
Ready In: 20 min

Servings: 4

1 tsp Canola Oil
1 small Garlic clove, minced
1 tsp grated or minced Ginger
8 oz Sugar Snap Peas
3 baby Carrots, cut lengthwise in 8 strips
3 tbsp Chicken or Vegetable Broth, or water
Salt and Freshly Ground Black Pepper, to taste
2 large Basil Leaves, cut crosswise in thin strips

Heat oil in a medium non-stick skillet over medium-high heat. Sauté garlic and ginger until fragrant, about 30 seconds. Add peas and carrots to the pan, stirring to coat them with oil. Add broth or water. Cook, stirring occasionally, until peas are tender-crisp, about 4 minutes. Season to taste with salt and pepper. Mix in basil and serve.

Tips & Notes
Sugar snap peas, sweet, crisp cuties, the first crop ready for picking in many home gardens, beat other vegetables to an edible state by several weeks in their usual growing area.
A cross between the tough-shelled English pea and tender snow pea, sugar snaps are best picked when the peas inside are quite immature, and eaten as soon as possible after harvesting. (As with corn, the sugar in them quickly turns to starch.)
This adds incentive for home gardeners. In any case, do not store them more than a few days in the refrigerator.
Snap off the stem tip, but string only large sugar snaps. This should be done after they are boiled or steamed.
Cooking brings out their best flavor, so if not stir-frying or sautéing sugar snaps, boil them for 30 seconds, or up to three minutes for salads, crudités and other dishes. Drain them immediately and then plunge them into a bowl of ice cold water to preserve their bright color and crispness. Refrigerated, they keep several hours at this point.

Nutritional Information Per Serving
Calories: 47
Total Fat: 1g
Saturated Fat: 0g
Carbohydrate: 7g
Protein: 2g
Dietary Fiber: 2g
Sodium: 109mg

Source: AICR

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Filed under: Recipes for Diabetics

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