Dilled Carrots and Pea Pods

 

1 1/2

cups baby-cut carrots

1 1/2

cups snow (Chinese) pea pods (about 5 oz), strings removed

1

tablespoon butter or margarine

2

teaspoons chopped fresh or 1/2 teaspoon dried dill weed

1/8

teaspoon salt

• 1 In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Cover and heat to boiling; reduce heat. Cook covered about 4 minutes or until carrots are crisp-tender. Do not drain water.
• 2 Add pea pods to carrots in saucepan. Heat uncovered to boiling; continue boiling uncovered 2 to 3 minutes, stirring occasionally, until pea pods are crisp-tender. Drain vegetables; return to saucepan.
• 3 Stir butter, dill weed and salt into vegetables until butter is melted.