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Carrots and Snap Peas with Citrus Gremolata

Makes: 6 to 8 servings
Start to Finish 35 mins
Carrots and Snap Peas with Citrus Gremolata
  • 2  tablespoons  finely chopped toasted almonds
  • 2  tablespoons  snipped fresh Italian (flat-leaf) parsley
  • 2  teaspoons  finely shredded lemon peel
  • 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  cloves garlic, minced
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  ground black pepper

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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