Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Puree

1. 1

   Fill large skillet with enough water to measure 3/4-inch depth.

2. 2

   Add oil, salt and sugar; bring to boil.

3. 3

   Add carrots; cover and cook 4 minutes.

4. 4

   Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute.

5. 5

   Drain vegetables.

6. 6

   Sprinkle with salt and pepper; serve with puree.

* Per serving · 4 servings · Values may vary.

No additional tips available.