Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 teaspoons olive oil |
3/4 teaspoon salt |
3/4 teaspoon sugar |
1 1/4 pounds peeled baby carrots |
1 1/4 pounds sugar snap peas, trimmed |
Directions:
1. Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.
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