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Peas and carrots with mint
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| Artist: |
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| Categories: |
Beans, Carrot, Herbs & Spices, Mint, Peas, Side-dishes, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 4
| large | Carrots, julienned | | 3
| tbsp | Butter or margarine | | 1/2
| lbs | Sugar snap peas | | 2
| tbsp | Finely chopped fresh mint | | 1/4
| tsp | Salt | | 1/8
| tsp | Pepper |
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Procedures:
| 1 | Souce: a taste of home magazine jun/jul 1996 | | 2 | place carrots in a saucepan with enough water to cover; bring to a boil. | | 3 | Reduce heat; cook, uncovered, for 4 minutes or until crisp-tender. | | 4 | Drain. | | 5 | Add remaining ingredients. | | 6 | Cook and stir for 3-4 minutes or until the peas are crisp-tender. |
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