Dilled Carrots and Pea Pods
A Betty Crocker betty-crocker-basics recipe for Dilled Carrots and Pea Pods.
Ingredients
- 1 1/2 cups snow (Chinese) pea pods (about 5 ounces)
- 1 1/2 cups baby-cut carrots
- 1 tablespoon margarine or butter
- 2 teaspoons chopped fresh dill
- OR
- 1/2 teaspoon dried dill weed
- 1/8 teaspoon salt
Instructions
- 1
Snap off the stem end of each pea pod, and pull the string across the pea pod to remove it.
- 2
Add 1 inch of water to the saucepan. Cover and heat the water to boiling over high heat.
- 3
Add carrots. Cover and heat to boiling again. Once water is boiling, reduce heat just enough so water bubbles gently. Cook covered about 4 minutes or until carrots are crisp-tender when pierced with a fork. Do not drain water.
- 4
Add pea pods to carrots in saucepan. Heat uncovered until water is boiling again; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Pea pods cook very quickly, so be careful not to overcook them.
- 5
Drain carrots and pea pods in a strainer, then return to saucepan.
- 6
Stir margarine, dill weed and salt into carrots and pea pods until margarine is melted.