This isn’t the much-loathed dish of school cafeterias – that canned slop in which all the carrots held the same curiously cubic shape; rather, this is a new take on a classic dish. It incorporates parmex carrots, a curiously shaped baby carrot that are perfect for snacking as well as sugar snap peas and pea tendrils. It’s a nourishing dish as well–as carrots are rich in beta carotene and other nutrients. Of course, beta carotene is poorly converted to vitamin A in the human body, so the dish also uses ghee from grass-fed cows which is rich in vitamin A and does not need converting before it can be used by the body.
new-style peas and carrots
By July 26, 2008Published:
This isn't the much-loathed dish of school cafeterias - that canned slop in which all the carrots held the same curiously cubic shape; …
- 1 lb Organic Parmex Carrots
- ¾ lb Organic Sugar Snap Peas
- 1 Bunch Organic Pea Tendrils
- 1 Handful Organic Parsley
- 2 Tablespoons Ghee from Grass-fed Cows
- Trim the carrots and peel them. You’ll also need to trim the peas by snapping off their tough ends. And, while you’re at it, trim the pea tendrils by plucking off the leaves and tender, spirally ends. The tough, woody stems can head straight to your compost bucket.
- Place the carrots in a saucepan to boil until slightly tender. Then set your steamer basket over the boiling carrots and add the snap peas, steaming them until their just a little brighter in color.
- Now remove your carrots and peas from the heat and set them aside. While they’re set aside, heat the ghee in a pan over medium-low heat and once it has melted toss in the peas, carrots and trimmed pea tendrils. Cook them until the pea leaves are just barely wilted. Add some chopped parsley.
- And serve. Just like that. It’s a far cry from Veg-all, ain’t it?