CAULIFLOWER-LEEK PURéE
Categories Microwave Vegetable Side Quick & Easy Wheat/Gluten-Free Cauliflower Leek Bon Appétit Fat Free Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 3
Steps:
- Place cauliflower in large microwave-safe bowl. Add leeks and 1 cup broth. Cover bowl with plastic wrap. Microwave on high until vegetables are very soft, about 14 minutes. Using slotted spoon, transfer vegetables to processor. Blend until smooth. Mix in cooking broth by tablespoonfuls to thin, if desired. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, covered, in microwave before serving.)
SUGAR SNAP PEAS AND BABY CARROTS WITH CAULIFLOWER-LEEK PURéE
Yield Serves 8
Number Of Ingredients 6
Steps:
- 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.
SUGAR SNAP PEAS WITH LEEKS AND PANCETTA
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the peas and cook until bright green and crisp-tender, about 5 minutes. Drain and run under cold water until the peas cool to room temperature; pat dry. Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook, stirring, until golden, about 5 minutes. Add the leek, garlic and red pepper flakes and cook, stirring, until the leek is soft, about 3 more minutes. Transfer to a large bowl. Add the peas and 1/2 teaspoon salt and toss. Add the vinegar, season with salt and pepper, and toss again. Serve at room temperature. Tip: Snap peas have tough strings on both sides of the pod. To remove them, pinch off the stem and pull the string; repeat on the other side.
- Serves: 6
- Calories: 113
- Total Fat: 5.5 grams
- Saturated Fat: 1 gram
- Protein: 5 grams
- Total carbohydrates: 11 grams
- Sugar: 5 grams
- Fiber: 3 grams
- Cholesterol: 8 milligrams
- Sodium: 290 milligrams
Nutrition Facts : Calories 113 calorie, Fat 5.5 grams, SaturatedFat 1 grams, Cholesterol 8 milligrams, Sodium 290 milligrams, Carbohydrate 11 grams, Fiber 3 grams, Protein 5 grams, Sugar 5 grams
BUTTERED SNAP PEAS AND CARROTS
Serve this colorful side with our Apricot-Bourbon Glazed Ham as part of your Easter feast -- or any sunny spring celebration.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 5
Steps:
- In a large straight-sided skillet, bring 1/2 cup water to a simmer over medium. Add carrots, cover, and cook 3 minutes. Add snap peas, cover, and cook until vegetables are crisp-tender, about 4 minutes. Add butter and cook, stirring, until butter melts and coats vegetables. Season with salt and pepper. To serve, sprinkle with chives.
Nutrition Facts : Calories 105 g, Fat 3 g, Fiber 5 g, Protein 3 g, SaturatedFat 2 g
CARROTS AND SUGAR SNAP PEAS
I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.
Provided by TasteTester
Categories Vegetable
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Soften the butter by cooking in microwave for up to 1/2 minute until soft enough to mix it with the garlic powder. Set aside.
- Snip the ends of the peas, if needed. Set aside. Place carrots in microwave-safe bowl; cover and microwave on high for 5 minutes.
- Stir in the sugar snap peas and the garlic butter. Cover and microwave on high 3-4 minutes or until tender. Stir and serve.
CARROTS WITH SUGAR SNAP PEAS
With a mild hint of cumin, these veggies from Linda Foreman of Locust Grove, Oklahoma can go with just about any dish. And because they're so colorful, they'll perk up any plate!
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. , Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
Nutrition Facts :
STIR-FRIED SNOW PEAS AND CARROTS
This is a quick and easy way to prepare snow peas and carrots with an Asian flavor.
Provided by CKLEWIS
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
- Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 13.4 g, Cholesterol 1.5 mg, Fat 3 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 0.4 g, Sodium 467 mg, Sugar 6.4 g
SUGAR SNAP PEA AND CARROT SAUTE
Make and share this Sugar Snap Pea and Carrot Saute recipe from Food.com.
Provided by pedspeech
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a large nonstick skillet over medium-high heat.
- Coat pan with cooking spray.
- Add sugar snap peas and carrot, saute 3 minutes or until crisp-tender.
- Remove from heat, stir in remaining ingredients.
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