I made a light, refreshing side dish for lunch yesterday that was quick and easy. The recipe came from one of my favorite cookbooks, The Essential Vegetarian Cookbook, by Murdoch – Bay Books. I stumbled upon the book at a small eclectic bookstore in my town and so glad I found it.
4 oz carrots
4 oz sugar snap peas
2 oz butter (vegan substitute: veggie spread or vegetable oil)
2 cloves garlic, crushed (or a tsp. or crushed from jar)
1 tablespoon lime juice (and rind from one lime to make zest for garnish)
1/2 teaspoon soft brown sugar
1. Peel the carrots and slice into thin diagonal slices. Wash and string the sugar snap peas. Heat the butter in a large frying pan. Add the garlic, cook over low heat for 1 minute. Add the lime juice and sugar. Cook, stirring over low heat, until the sugar has dissolved.
2. Add the carrots and peas and cook over medium heat for 2 – 3 minutes or until just cooked. Serve hot. Garnish with lime zest.
3. To make the lime zest, peel lime rind into long strips using a vegetable peeler. Remove all white pith. Cut into long strips with a sharp knife.
NOTE: Snow peas or green beans are a great substitute for snap peas. Baby carrots also make an attractive addition to this recipe. Leave a portion of the green tops on if limes are unavailable. This dish can be adapted to make a light salad – replace butter with 2 tablespoons of olive oil, cook according to recipe. Cool to room temperature and sprinkle with finely chopped cashews or toasted pine nuts.
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