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Spring Pea Medley
Spring Pea Medley <p>English peas, snow peas, sugar snap peas and pea tendrils, oh, my! A medley of these tasty little vegetables along with vibrant carrots are a quick and healthy side dish created by <a href="/videos/profiles/about-kevin-carey">Kevin Carey</a> of Verrill Farm. Fragrant herbs of mint and chives, are added at the end of cooking for an aromatic and  colorful presentation.</p>

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green peas, spring

English peas, snow peas, sugar snap peas and pea tendrils, oh, my! A medley of these tasty little vegetables along with vibrant carrots are a quick and healthy side dish created by Kevin Carey of Verrill Farm. Fragrant herbs of mint and chives, are added at the end of cooking for an aromatic and  colorful presentation.

Ingredients

  • 1½ cups English peas, shelled
  • 1 cup snow peas, ends snipped
  • 2 cups sugar snap peas, ends snipped
  • 2 cups pea tendrils, cut into 3" lengths
  • 1 cup carrots, julienne
  • 2 tbsp olive oil
  • 2 tbsp mint, chopped
  • 2 tbsp chives, chopped
  • ½ tsp kosher salt
  • ¼ tsp black pepper

How-to

  1. In a small pot bring 3 cups of water to a boil
  2. Add carrots, English peas and snap peas
  3. Drain peas and carrots when they just begin to boil and peas turn bright green
  4. Heat olive oil in a shallow frying pan over medium-high heat
  5. Add blanched vegetables, snow peas and remaining ingredients. Toss and stir until snow peas are tender and bright green, about 1-2 minutes and serve

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