This is an incredibly easy dish, but takes longer then I think it should. But it’s an easy summer side dish using mostly seasonal produce.
Sauteed sugar snap/snow peas with carrots and honey glaze
1. Cut about 2-4 lb of carrots into a shape and width that roughly resembles your pea pods.
2. Steam them over boiling water for about 3-5 min. More if you like your carrots mushier, less if you like them crunchier.
3. While the carrots are steaming, washing and remove the strings from 0.5-1 lb of pea pods (the original recipe calls for sugar snap peas, the snow peas also looked last week, so I used both).
4. Melt 1-2 T of bacon fat (or butter) in a large skillet. Here is a place that I would actually recommend a nonstick skillet, but a well cured cast iron will work well too. Saute pea pods for about 5 minutes.
5. Drain and add the carrots to the peas, cooking for another 3 min or so.
6. Add 1-2 T honey, depending on how many carrots/peas went into the skillet, and how sweet you like things. Cook for another minute or so, stirring regularly.
7. Turn off the heat, add 1/2 tsp thyme, and salt and pepper to taste. Serve!