Newfangled Peas and Carrots

Name: Newfangled Peas and Carrots
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 340 grams baby carrots; 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 473 milliliters pea tendrils or watercress; 1 teaspoon chopped fresh tarragon; 0 teaspoons kosher salt; 2 teaspoons rice vinegar; 255 grams cups vertically sliced spring onion, white parts only (about; 1 teaspoon sugar; 1 liters water

Newfangled Peas and Carrots is a gluten free and vegetarian side dish. This recipe serves 4. One serving contains 181 calories, 9g of protein, and 4g of fat. A mixture of pea tendrils, water, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Bring 6 cups water to a boil in a large saucepan.

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Water

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Sauce Pan

Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender.

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Carrot

Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.

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Carrot

Water

Dry Seasoning Rub

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Kitchen Towels

Melt butter in a large skillet over medium-high heat; swirl to coat.

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Butter

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Frying Pan

Add onion; saut 3 minutes or until slightly tender.

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Onion

Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.

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Tarragon