Settle.
I can just imagine what some of you are thinking. Peas and carrots? Isn't THAT exciting.
Let me assure you that it is.
For most people peas and carrots means a bag pulled from the freezer, tossed in a pot, and boiled into a mush. Set that aside, gather the ingredients for this recipe, and prepare to be amazed.
In fact, forget that bag of frozen peas and square carrots in the freezer section of the market. Spring is all about eating the freshest vegetables you can grow or pick up at the farmers' market.We'll soon have fresh veggies in the market here so give this a try.
We all thought this was amazing - mom declared it a 'keeper', high praise from her.
The picture isn't the best, I forget to take a picture the day I made this so here you have the leftover shot . . .
Peas and Carrots with Lemon, Dill, and Mint
1-2 medium lemons
1/2 cup extra-virgin olive oil
1 Tbs. minced fresh mint
1 tsp. minced fresh dill
Kosher salt and freshly ground black pepper
2 bunches small young carrots, preferably with tops (about 2 lb.)
8 oz. fresh sugar snap peas, trimmed and strings removed
Finely grate 1/2 tsp. zest from a lemon and then juice the lemon to yield 1/4 cup (if it yields less, juice the second lemon). In a large bowl, whisk the zest, juice, oil, mint, dill, 1/2 tsp. salt, and 1/8 tsp. pepper.
Trim the tips and all but about 1/2 inch of the greens from the carrots and then peel them. In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Have ready a large bowl of ice water. Lay the carrots in the basket of the steamer, cover tightly, and steam until crisp-tender, 4 to 5 minutes. Cool the carrots in the ice water for a few minutes; then lift them out and add to the dressing.
Steam the peas in the same pot until barely tender, about 3 minutes. Cool them in the ice water for a few minutes, drain, and add to the carrots. Stir to coat the vegetables in the dressing. Taste and add more salt, if needed.
Let the vegetables sit for at least 30 minutes and up to 1 hour, tossing occasionally. With a slotted spoon, transfer the vegetables to a serving platter. Serve chilled or at room temperature.
Comments