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
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.
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.
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