PEAS AND CARROTS
MAKES 4 SERVINGS.
1/4 tsp each salt and pepper
1 tsp each sugar and chopped tarragon
2 cups pea tendrils
2 tsp rice vinegar
2 cups sliced green onion
12 oz baby carrots
1 tbs butter
6 cups water
Bring water to a boil in a saucepan. Add carrots, simmer until crisp tender. Drain, rinse under cold water. Rub carrot peels off. Melt butter in a skillet. Add onion, saute until slightly tender. Add carrots, sugar, vinegar, salt and pepper, cook until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils, then SERVE...
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