We served this alongside the Seared Scallops with Cauliflower Puree (as Cooking Light suggests), and it was a good way to get a big serving of veggies with a kick of flavor!
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=50400000110420
Yield: 4 servings
Ingredients:
1 cup sugar snap peas
1/3 cup water
1 cup matchstick-cut carrot
1 1/2 teaspoons butter
1 teaspoon chopped tarragon
1 1/2 teaspoons Dijon mustard
1 teaspoon cider vinegar
1/8 teaspoon salt
Preparation:
Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes. Add carrot and butter; cover and cook 2 minutes. Stir in tarragon, Dijon mustard, cider vinegar, and salt.
Nutritional Information:
Calories: 41
Fat: 1.5g (sat 0.9g,mono 0.0g,poly 0.0g)
Protein: 0.0g
Carbohydrate: 0.0g
Fiber: 0.0g
Cholesterol: 0.0mg
Iron: 0.0mg
Sodium: 150mg
Calcium: 0.0mg
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