Snap Peas and Baby Carrots in Carrot "Butter"
To ensure that the "buttery" sauce in this dish doesn't get watered down, dry the vegetables well after steaming. A high-grade, unrefined corn oil is a worthy investment for this recipe as it gives the "butter" a rich flavor. This recipe is a fantastic side dish or works well tossed with pasta too!
1. Heat oil in saucepan over medium-low heat. Add onion, and sauté 5 minutes, or until soft. Whisk together broth and cornstarch in bowl. Add to onion, and bring to a simmer. Whisk in carrot purée, and season with salt and pepper. Heat sauce until just warm.
2. Steam carrots 1 minute in steamer basket. Add sugar snap peas, and steam 3 minutes more, or until both carrots and peas are crisp-tender. Transfer to clean kitchen towel, and blot extra moisture. Toss vegetables with sauce.