Carrots and Snap Peas with Citrus Gremolata

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  • Makes: 6 servings
  • Start to Finish: 35 mins
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Carrots and Snap Peas with Citrus Gremolata
Ingredients
2
tablespoons finely chopped toasted almonds
2
tablespoons snipped fresh Italian (flat-leaf) parsley
1
pound small baby carrots with tops
1 1/2
cups sugar snap peas
1
tablespoon butter
1
tablespoon olive oil
1
shallot, finely chopped
2
1/4
teaspoon salt
1/8
teaspoon ground black pepper
Directions
  1. For gremolata, in a small bowl, stir together the nuts, parsley, and lemon peel; set aside.
  2. 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.
  3. 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.
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