Dilled Carrots and Pea Pods
1 1/2 cups snow (Chinese) pea pods (about 5 ounces)
1 1/2 cups baby-cut carrots
1 tablespoon margarine or butter
2 teaspoons chopped fresh dill
OR
1/2 teaspoon dried dill weed
1/8 teaspoon salt
Snap off the stem end of each pea pod, and pull the string across the pea
pod to remove it.
Add 1 inch of water to the saucepan. Cover and heat the water to boiling
over high heat. Add carrots. Cover and heat to boiling again. Once water
is boiling, reduce heat just enough so water bubbles gently. Cook covered
about 4 minutes or until carrots are crisp-tender when pierced with a
fork. Do not drain water.
Add pea pods to carrots in saucepan. Heat uncovered until water is boiling
again; continue boiling uncovered 2 to 3 minutes, stirring occasionally,
until pea pods are crisp-tender. Pea pods cook very quickly, so be careful
not to overcook them. Drain carrots and pea pods in a strainer, then
return to saucepan.
Stir margarine, dill weed and salt into carrots and pea pods until
margarine is melted.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:07″
Per serving: 55 Calories (kcal); 3g Total Fat; (46% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: medium saucepan (about 2-quart size)
Tips
Snow pea pods are very similar to snap pea pods, and they can be
used interchangeably. Both are edible pea pods with tender, sweet
peas inside.
One 6-ounce package of frozen snow (Chinese) pea pods can be
substituted for the fresh pea pods. Thaw them before cooking in
step 3.
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