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Recipe

Peas and Carrots with Lemon, Dill, and Mint

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Frances Janisch

Servings: eight.

Remember the frozen version of peas and carrots? The dish gets an update here: no square carrots in sight.

Ingredients

  • 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

Nutritional Information

      Calories (kcal) : 180
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 2
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 0
      Sodium (mg): 150
      Carbohydrates (g): 14
      Fiber (g): 4
      Protein (g): 2

Preparation

  • 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.

Make Ahead Tips

You can make the entire dish up to 1 hour in advance.

Reviews

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Reviews

  • mgssts63 | 04/13/2009

    I made this for a family dinner and only one person really loved it -- apparently not a lot of vegetable lovers!! I thought it was just okay myself but then again I mostly prefer vegetables just raw and plain.

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