Skip to main content
Epicurious
Bon Appétit

Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Purée

2.5

(1)

Recipe information

  • Yield

    Serves 8

Ingredients

1 1/2 teaspoons olive oil
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/4 pounds peeled baby carrots
1 1/4 pounds sugar snap peas, trimmed
Cauliflower-Leek Puree

Preparation

  1. Fill large skillet with enough water to measure 3/4-inch depth. Add oil, salt and sugar; bring to boil. Add carrots; cover and cook 4 minutes. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute. Drain vegetables. Sprinkle with salt and pepper; serve with purée.

TagsSugar Snap PeaPeaBean and LegumeVegetableCarrotRoot VegetableCauliflowerLeekSideDinnerDairy FreeGluten FreeNut FreeQuickEasyMicrowaveBon Appétit
Read More
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Plum Karpatka (Polish Cream Puff Cake)
With dramatic choux layers and fruit-rippled cream, it’s the drag queen of Polish desserts.
Mango Chicken Summer Rolls
Rotisserie chicken makes quick work of these no-cook rolls with a spicy peanut sauce.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Morning Buns
Tender, buttery breakfast pastries with crisp caramelized edges, a fragrant cinnamon-orange filling, and a crackly sugar topping.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.