Appetizer Recipes

Carrot Coins and Sugar Snap Peas

Carrot Coins and Sugar Snap Peas



Carrot Coins and Sugar Snap Peas

Serves: 8


3 cups chicken broth
4 medium carrots peeled and sliced into rounds about 1/4 thick
2 8 ounce bags Manns stringless sugar snap peas
1/4 teaspoon Mortons kosher salt
3/4 teaspoon black pepper


In a medium sized pot, bring chicken broth to a boil over medium heat. Add carrot coins and boil covered for 4 minutes. Add sugar snap peas and cook for 2 to 3 minutes, or until both are tender, but not limp.

Drain the vegetables and place in the serving bowl. Season with salt and pepper.

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