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Epicurious

Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée

2.5

(1)

Recipe information

  • Yield

    Serves 8

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
Cauliflower-Leek Puree

Preparation

  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.

TagsSugar Snap PeaPeaBean and LegumeVegetableCarrotRoot VegetableCauliflowerLeekSideDinnerDairy FreeGluten FreeNut FreeQuickEasyMicrowaveBon Appétit
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