Receta Peas, Corn and Carrot Ribbons
Using a vegetable peeler , you can get these beautiful ribbons to make Peas, Corn and Carrot Ribbons.
Peas and Carrot Ribbons
Author: Marlene Baird
Serves: 6
- 1 tablespoon butter
- 6 carrots (about 12 ounces), sliced into long strips with a vegetable peeler
- Coarse salt and ground pepper
- ½ package (about 6 ounces) frozen peas, thawed
- ½ cup corn, thawed
In a medium saucepan, heat butter over medium.
Add carrots; season with salt and pepper.
Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes.
Add peas and corn; cook, stirring occasionally, until heated through, 2 to 3 minutes more. Season with salt and pepper.
3.2.2158
It all started with Pete’s Seafood. They contacted me about trying their on-line Seafood club. Hey, they had me at seafood. So they shipped me a Mediterranean blend of seafood to try. Fresh fish direct to my door. They arrived in huge vacuumed sealed crates which I tore open immediately. Tilapia and Salmon and plenty of it. So my original dinner plans got thrown out the window and I grilled up the Tilapia breaded with Parmesan Herb.
And to make life simple after slaving away at the stove for the big Thanksgiving feast, I served them with this simple peas, corn and carrot side dish.
Thanks for stopping by and have a great day.
Marlene
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