Newfangled Peas and Carrots |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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The peas here come in the form of tendrils-wispy, tender sprouts of the pea plant. Substitute watercress if tendrils aren't available. Ingredients:
6 cups water |
12 ounces baby carrots |
1 tablespoon butter |
2 cups vertically sliced spring onion, white parts only (about 9 ounces) |
1 teaspoon sugar |
2 teaspoons rice vinegar |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 teaspoon chopped fresh tarragon |
2 cups pea tendrils or watercress |
Directions:
1. Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
2. Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sauté 3 minutes or until slightly tender. 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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