Thursday, July 28, 2011
What's with the meat (Carrots and Snow Peas)
3 carrots cut cross wise
diagonal into 1/2-inch pieces
1 tb butter
Salt and Black pepper thyme
In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender.
Add the snow peas, cook the vegetables for 30 seconds, and drain them well.
Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted. sprinkle a small amount of thyme over the top and serve.
KB and Whitesnake
This recipe has been shared with It's A Keeper Thursday