2 pounds carrots, peeled and coarsely grated
1 pound sugar snap peas, ends trimmed and cut into three strips lengthwise
2 tablespoons butter
3 tablespoons honey
2 tablespoons grated lemon zest
1 tablespoon lemon juice
Salt and pepper
How to make this recipe:
In a large pot of boiling, salted water cook carrots one minute, add peas and cook another minute. Drain under cold running water to stop cooking. In a large skillet, heat butter with honey over medium high heat until honey is melted and runny. Stir in 1 tablespoon lemon zest and lemon juice. Add carrots and peas and cook until they appear glazed about three minutes. Add salt and pepper to taste. Serve sprinkled with remaining lemon zest.
Serves 8.
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