Carrots and Sugar Snap Peas with Ginger Lime Butter
8 oz. baby carrots, peeled (see NOTE 1>)
8 oz. sugar snap peas, trimmed
3 TBS ginger lime butter (see NOTE 2.)
2 tsp sugar
Salt and freshly ground black pepper
Ginger Lime Butter
4 TBS unsalted butter, at room temperature
2 tsp grated lime zest
1 tsp ground ginger
½ tsp salt
Freshly ground black pepper to taste
To make ginger lime butter, combine all ingredients in a bowl. Shape into a cylinder 2 ½ inches in diameter and wrap in foil or plastic. Refrigerate until firm (at least 1 hour). Butter can be made days in advance and may be frozen for up to one month.
For vegetables, bring a saucepan of water to a boil. Add the carrots and simmer until crisp tender, about 7 minutes. Drain, rinse under cold water and drain again.
Return saucepan to stove. Add water and a pinch or two of salt. Bring to a boil. Add the sugar snap peas and simmer for approximately 3 minutes. Drain, rinse under cold water and drain again. (Vegetables can be cooked up to four hours ahead. Cover and refrigerate, then bring to room temperature about 30 minutes before final sauté)
Combine the carrots, sugar snap peas, sugar and 4 TBS of the ginger lime butter in a skillet. Toss over medium heat until vegetables are glazed and heated through. Season with salt and pepper; sprinkle with chives and serve.
NOTE 1> Contrary to popular belief, most carrots sold as “baby carrots” in bags at the supermarket are actually large carrots that have been cut and “molded.” Bagged carrots can work in this recipe, but choose ones that are small and slender. Otherwise, you may use regular carrots. Just peel them and cut them into wedges approximately 2 ½ “ long and ½” thick.
NOTE 2> You will have some leftover ginger lime butter. Just wrap in plastic and toss with any other vegetable sauté. It’s great with peas or green beans or asparagus.