Snap Peas and Baby Carrots in Carrot “Butter”
To ensure that the “buttery” sauce in this dish doesn’t get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the “butter” a rich flavor. This recipes is a fantastic side dish or works well tossed…
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To ensure that the “buttery” sauce in this dish doesn’t get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the “butter” a rich flavor. This recipes is a fantastic side dish or works well tossed with pasta too!
Ingredients
- 2 tsp. corn oil or canola oil
- 1/2 cup finely chopped onion
- 1/2 cup low-sodium vegetable broth
- 2 tsp. cornstarch
- 2 Tbs. carrot purée or baby food
- 8 oz. baby carrots, cut into 3-inch pieces (2 cups)
- 3 cups sugar snap peas, trimmed
Preparation
- Heat oil in saucepan over medium-low heat. Add onion, and sauté 5 minutes, or until soft. Whisk together broth and cornstarch in bowl. Add to onion, and bring to a simmer. Whisk in carrot purée, and season with salt and pepper. Heat sauce until just warm.
- Steam carrots 1 minute in steamer basket. Add sugar snap peas, and steam 3 minutes more, or until both carrots and peas are crisp-tender. Transfer to clean kitchen towel, and blot extra moisture. Toss vegetables with sauce.
Nutrition Information
- Serving Size Serves 4
- Calories 84
- Carbohydrate Content 13 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 4 g
- Protein Content 2 g
- Saturated Fat Content 0 g
- Sodium Content 71 mg
- Sugar Content 6 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g