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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…

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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!

Servings
4

Ingredients

  • 2 tsp. corn oil or canola oil
  • 1/2 cup finely chopped onion
  • 1/2 cup low-sodium vegetable broth
  • 2 tsp. cornstarch
  • 2 Tbs. carrot puree or baby food
  • 8 oz. baby carrots, cut into 3-inch pieces (2 cups)
  • 3 cups sugar snap peas, trimmed

Preparation

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.

Nutrition Information

  • Calories 84
  • Carbohydrate Content 13 g
  • Cholesterol Content 0 mg
  • Fat Content 2.5 g
  • Fiber Content 4 g
  • Protein Content 2 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 71 mg
  • Sugar Content 6 g