- Source:
- Kristen
Serves/Makes:8 or more
- Ingredients
- 2 or 3 boxes of fresh sugar snap peas (or 2 bags frozen i.e. Trader Joe's)
- 1-1/2 lbs (.7 kg). carrots, peeled and julienned
- 1 bunch fresh basil, cut in strips
- 1 tbsp (15 ml) olive oil
- salt and pepper to taste
- Preparation
- Place carrots in steamer basket over water and top with basil.
- Cook covered until carrots are crisp tender.
- Drain.
- Trim stem ends from pea pods and saute in olive oil until crisp tender.
- Combine all and salt and pepper to taste.
- Comments
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