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Sauteed Snow Peas with Carrots


1 1/2 lbs baby carrots
4 Tbs (1/2 stick) butter
1/2 cup chopped shallots
3 lbs snow peas
3/4 cup chopped parsley

Cook carrots in large saucepan of boiling salted water until crisp tender, about 4 minutes. Drain.

Melt 2 Tbs butter in each of 2 heavy large skillets over medium-high heat. Divide shallots between skillets and saute until tender, about 1 minute. Divide snow peas between skillets and saute until almost crisp-tender; about 4 minutes. Divide carrots and 1/2 cup parsley between skillets. Saute until carrots are heated through; about 3 minutes longer. Season with salt and pepper.

Transfer vegetables to bowl. Sprinkle with remaining parsley to serve.

Yield: 10 to 12 Servings

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