Its peas and carrots updated for 2019!
There is no excuse for grabbing a bag of frozen peas and carrots at this time of year.
Look for pods that are deep green and full, with no wrinkled or yellowing skin.
Its still a little early to worry about that.
Will the real baby kindly stand up?
The first new baby carrots have also appeared and are sweet, tender, and fragrant.
Their flavor is much different than a true sweet baby carrot.
Save some of the greens as well; every part of the carrot is edible.
Sugar Snap Peas with Baby Carrots
First, make the crumb topping.
In a food processor, combine:
Whirl them around until pulverized.
Place a skillet over medium-high heat and add:
Saute, stirring constantly, until the mixture lightly toasts.
This will take just a few minutes.
Dump into a bowl and set aside.
Wash and peel:
Trim the tops to a few inches.
Let the carrots cook for five minutes, turn if they are browned.
If not, let them cook for a minute or two more.
Turn the carrots, add:
Cover and reduce the heat to medium low.
After a minute or so, add the peas, season with salt and pepper, and cover again.
Copyright 2019 or current year, Dorothy Grover-Read, The New Vintage Kitchen.
