Tag: Carrots

Sautéed Carrots, Sugar Snap Peas with Wilted Watercress

Sautéed Carrots, Sugar Snap Peas with Wilted Watercress

Two of my favorite vegetables to eat raw are carrots and sugar snap peas. When I’m in search of a simple side dish that’s nutritious and healthy to boot, I will lightly sauté thinly sliced carrots in some butter or olive oil, toss in some sugar snap peas, and then turn off the heat and add water cress and stir in the hot pan until the water cress wilts. When water cress wilts, it retains its slighly bitter bite, but the cooking brings out a sweetness that you don’t notice when it’s raw. Then I’ll drizzle a little champagne vinegar, toss and serve.

December 30, 2011 | 2 Comments More
Trout, Trout and More Trout — Poached in White Wine with Dill Sauce

Trout, Trout and More Trout — Poached in White Wine with Dill Sauce

After coming home with a bounty of trout from Hebo Lake, we had a dilemma: What to do with the trout for dinner? Tired of fried trout, we decided to poach them in a broth of white wine, vegetables and herbs, and serve them with a dill sauce. It was a refreshing change and the sides of peas and carrots went wonderfully with the sauce.

April 28, 2010 | 4 Comments More