Emeril Lagasse’s Sauteed Carrots with Sugar Snap Peas and Shallots

1 tablespoon unsalted butter
1 tablespoon olive oil
1 pound baby carrots, peeled, stem-end trimmed and halved lengthwise
1/3 cup thinly sliced shallots
2 tablespoons thinly sliced garlic
1 pound sugar snap peas, ends trimmed and strings removed
2 teaspoons fresh thyme leaves
1 teaspoon salt
½ teaspoon ground white pepper
½ cup chicken stock or canned, low sodium chicken broth

Set a 12-inch saute pan over medium-high heat and add the butter and olive oil. Once the butter has melted, add the carrots and shallots to the pan and saute until the shallots have wilted and the carrots are lightly caramelized, 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 1 minute. Add the sugar snap peas to the pan and saute until they turn bright green in color, 2 to 3 minutes. Add the chicken stock to the pan and continue to cook the carrots and peas, stirring often, until the vegetables are crisp-tender and the chicken stock has nearly evaporated, usually 3 to 4 minutes longer.

Remove from the heat and serve while hot.

Yield: 4 to 6 servings


Recipe courtesy Emeril Lagasse, Emeril's Food of Love Productions, 2008