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CARROT COINS AND SUGAR SNAP PEAS


  • Serves : 8

INGREDIENTS

  • 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

DIRECTIONS

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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