Peas in the Pod and Carrot Stars
alive Editorial
Edible-pod peas such as snow peas or snap peas add delightful sweetness and crunch to any meal. The peas and carrots go well with rice or nugget potatoes. Serves two to four.
2 cups (500 ml) snow peas or snap peas
1 small onion, finely chopped
1 Tbsp (15 ml) fresh spearmint, finely chopped, or 1 tsp (5 ml) dried spearmint
2 Tbsp (30 ml) extra-virgin olive oil
1/2 cup (125 ml) water
1/4 tsp (1 ml) herbal salt
2 large carrots
2 Tbsp (30 ml) extra-virgin olive oil
1/2 cup (125 ml) water
1/4 tsp (1 ml) herbal salt
1 Tbsp (15 ml) fresh parsley, finely chopped
Remove threads running along the sides of the pea pods. Cut four to six grooves in the carrots from top to bottom in equal spaces. Slice carrots into 1/4" (5 mm) rings to resemble stars.
To cook the peas, bring water and oil to a boil in a medium pot. Add peas, onion, spearmint and herbal salt.
In another pot, bring water and oil to a boil then add carrots and herbal salt. Turn heat to low and simmer both vegetables for five to 10 minutes or until the desired softness. Vegetables should still be crunchy when served. Watch the liquid content while cooking and add water if necessary. Season to taste. Sprinkle carrots with parsley before serving. Serves two to four.
Source: alive #236, June 2002
alive Editorial
