Newfangled peas & Carrots

Serves 4


        6 cups water

        12oz baby carrots

        2 cups pea shoots

        1 tbsp butter

        2 cups vertically sliced spring onion, white parts only (about 9oz)

        1 tsp sugar

        2 tsp rice vinegar

        ¼ tsp kosher salt

        1 tsp chopped fresh tarragon

¼ tsp ground black pepper

Recipe by Cooking Light

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        Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat and simmer 5 minutes, or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.

        Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; sautee 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with Pea microgreens and serve immediately.