John Myers
Sweet Peas with Carrot Blossoms
The perfect sweet peas with carrot blossoms recipe with a picture and simple step-by-step instructions.
- 100 g Sugar peas / snow peas
- 100 g Carrot blossoms
- 0,5 Onion (approx. 50 g
- 1 tbsp Butter
- 100 ml Broth (½ teaspoon instant)
- 0,5 tsp Salt
- 1 pinch Pepper
- 1 tbsp Sweet soy sauce
- Clean / remove the threads from the sugar peas, wash and drain well. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 into 1 decorating blade and cut into decorative carrot blossom slices (approx. 3–4 mm thick) with the knife. Peel onion and chop finely. Heat butter (1 tbsp) in a small saucepan and fry the onion cubes, sugar peas and carrot blossoms for about 5 minutes / stir-fry. Deglaze with the broth (100 ml) and simmer for about 10 minutes. Season with salt (½ teaspoon), pepper (1 pinch) and ketchupchup manis / season to taste. The sugar peas with carrot blossoms are a nice accompaniment to many dishes.
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