Carrots and Snap Peas with Citrus Gremolata
tablespoons finely chopped toasted almonds
tablespoons snipped fresh Italian (flat-leaf) parsley
teaspoons finely shredded lemon peel
pound small baby carrots with tops
cups sugar snap peas
tablespoon olive oil
shallot, finely chopped
cloves garlic, minced
teaspoon ground black pepper
- For gremolata, in a small bowl, stir together the nuts, parsley, and lemon peel; set aside.
- Trim carrots, if necessary, and scrub. Remove strings and tips from snap peas. In a 4-quart Dutch oven cook the carrots, covered, in enough lightly salted boiling water to cover for 7 minutes. Add snap peas and cook about 2 minutes longer or until crisp tender. Drain and set vegetables aside.
- In the same pan heat the butter and olive oil over medium-high heat. Add the shallot and garlic; cook and stir for 1 to 2 minutes or until shallot is tender. Add the carrots, peas, salt, and pepper. Toss to heat through. Transfer vegetable mixture to a serving dish. Sprinkle with gremolata.