->Spring Vegetables <-

4 ounces baby carrots (or more)

2 scallions, cut into 1-inch pieces

1 teaspoon light margarine

1/2 cup reduced-fat chicken broth

1 tablespoon snipped fresh thyme

1/2 teaspoon sugar

Freshly ground pepper (to taste)

1 cup peas

Fresh mint sprigs (garnish)

Saute carrots and scallions in margarine for two minutes. Add broth,

thyme, sugar and pepper. Simmer for five minutes. Stir in peas and simmer until liquid is reduced and vegetables become tender (yet

still have a little snap to them), about five minutes. Garnish with

mint. Makes 2 servings.