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Dilled Carrots and Pea Pods

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  • 15 min prep time
  • 15 min total time
  • 5 ingredients
  • 4 servings
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Toss carrots and snow pea pods with an easy dill butter for a quick and colorful side dish.

Ingredients

1 1/2
cups baby-cut carrots
1 1/2
cups snow (Chinese) pea pods (about 5 oz), strings removed
1
tablespoon butter or margarine
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1/8
teaspoon salt

Steps

  • 1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
  • 2 Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
  • 3 Stir butter, dill weed and salt into vegetables until butter is melted.
  • 1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
  • 2 Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
  • 3 Stir butter, dill weed and salt into vegetables until butter is melted.

Expert Tips

To remove the strings from pea pods, snap off the stem end of each one, then pull the string across the pea pod.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
50
Calories from Fat
25
% Daily Value
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
110mg
5%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
9%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
170%
170%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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