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.