Sautéed Snow Peas and Carrots

5 Reviews
100% would make this recipe again

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Ingredients

??? carrots ???
??? snow peas ???
??? margarine non-hydrogenated , or olive oil ???
??? chives, fresh [optional] ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Prepare the carrots and snow peas. Cut the carrots crosswise on the diagonal into thin slices (about ½ cm) Cut the snow peas crosswise on the diagonal into about ½ cm pieces.
  2. In a large saucepan of boiling water blanch the carrots for 5 min, until they are crisp-tender (al dente). Add the snow peas and continue to cook for 1 min, then drain them well.
  3. Put the vegetables back into the pan, add the margarine, then salt and pepper to taste. Heat the vegetables over low heat, stirring, about 2 min, or until the margarine is melted.
  4. Sprinkle with chopped chives and serve.

Nutrition Facts Table

per 1 serving (190 g)

Amount

% Daily Value

Calories

100

Fat

4 g

7 %

Saturated 0.6 g
+ Trans 0 g

3 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

14 g

5 %

Fibre

5 g

20 %

Sugars

7 g

Net Carbs

9 g

Protein

3 g

Vitamin A

204 %

Vitamin C

68 %

Calcium

6 %

Iron

14 %
More info

Claims

This recipe is :
Diet-related health claims  :
Artery-healthy, Heart-healthy
Excellent source of  :
Vitamin A, Vitamin C, Vitamin K
Good source of  :
Fibre, Folacin, Potassium, Vitamin B6, Vitamin E
Source of  :
Calcium, Iron, Magnesium, Manganese, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B2, Vitamin D, Zinc
Low  :
Saturated Fat, Sodium
Free  :
Added Sugar, Cholesterol, Trans Fat
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 2
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

5 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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Isabelle G.
february 06, 2018

I did this today and had to change a small thing cause I found it too bland. So, instead of adding more salt, I sprinkled some umeboshi vinegar on it and added more freshly ground black pepper. It did the trick! If you don’t know umeboshi vinegar, you’re missing something quite unique. Whenever I cook a dish and find it dull, I put some of this vinegar and the oomph I was looking for is there.

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