• 4servings
  • 15minutes
  • 50calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, H, D
MineralsNatrium, Chromium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups baby-cut carrots

  2. 1 1/2 cups snow (Chinese) pea pods (about 5 oz), strings removed

  3. 1 tablespoon butter or margarine

  4. 2 teaspoons chopped fresh or 1/2 teaspoon dried dill weed

  5. 1/8 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.

  2. Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.

  3. Stir butter, dill weed and salt into vegetables until butter is melted.


Send feedback