Ingredients
1 1/2
cups baby-cut carrots
1 1/2
cups snow (Chinese) pea pods (about 5 oz), strings removed
1
tablespoon butter or margarine
2
teaspoons chopped fresh or 1/2 teaspoon dried dill weed
1/8
teaspoon salt
Preparation
In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
Stir butter, dill weed and salt into vegetables until butter is melted.
