The sauce is slightly sweet from the onions and reduced wine, the perfect accompaniment to the colorful crisp tender sugar snap peas and carrots. Pretty on the plate and a delight to the palate. If you cannot find sugar snap peas, you may substitute green beans or snow peas with equal success. Recipe is easily doubled or tripled.
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1/4 cup butter
- 1/2 large sweet onion, sliced and separated into rings
- 1/2 pound fresh cremini mushrooms, cut in half
- 2 cloves garlic, pressed
- 1/2 tsp salt, or to taste
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 large carrot, peeled and julienne-cut
- 1/2 pound fresh sugar snap peas
Preparation:
Melt butter in a large saucepan. Add sweet onions, mushrooms, garlic, and salt and cook, stirring often, until onions are translucent and mushrooms release their liquid, about 5 minutes.Add white wine and cook 1 minute, stirring to get any browned bits from the bottom of the pan. Then add chicken broth, julienned carrots, and sugar snap peas. Cover and simmer an additional 5 minutes until vegetables are crisp tender.
Yield: 4 servings
