Ingredients
24 baby carrots with tops
1/2 cup chicken broth
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons Earth Balance butter
2 1/2 teaspoons stevia
1/2 teaspoons sea salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Instructions
1. Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
2. Place chicken broth in a large nonstick skillet and cook over medium heat, stirring frequently, until boiling, about 6 minutes.
3. Add carrots, water, vinegar, butter, stevia and sea salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
4. Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
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