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Simple Dilly Sugar Snaps Peas and Carrots Family Dinner Recipes

Dilly Sugar Snaps Peas and Carrots


I think the colors of this dish will enliven any dinner plate.


The mustardy dill flavor makes it delicious with fish. Why not put it beside some freshly made salmon cakes?


Makes 6 servings

  • 1/2 cup well flavored chicken stock

  • 1/2 pint boiling onions, boiled in water to cover for 1 minute, drained and peeled

  • 1/2 pound tiny carrots, peeled

  • 1/2 pound sugar snap peas, topped, tailed and strung if necessary; or 1/2 pound snow peas if sugar snaps are not available

  • 2 tablespoons heavy cream

  • 2 tablespoons dry white wine

  • 1 teaspoon Dijon style mustard

  • 3 tablespoons chopped fresh dill, plus additional for garnishing

  • Salt and freshly ground black pepper to taste

  1. In a large saucepan, combine the stock, onions and carrots, and simmer over medium heat until just tender 10 to 15 minutes. Add the peas and simmer until they are crisply tender, 3 to 4 minutes longer.

  2. Combine the cream, wine, and mustard with 3 tablespoons of dill in a small saucepan. Simmer over medium heat, stirring, until thickened slightly, 3 to 5 minutes. Stir this sauce into the vegetables and simmer, tossing, until hot and the vegetables are well coated, 2 to 3 minutes longer. Season well with salt and pepper. Serve this simple family dinner recipes very hot, garnished with the additional dill.

More about Sugar Snap Peas Cooking Recipes


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