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Sugar Snap Peas and Carrots With Fresh Mint

½ pound Sugar Snap peas

4 carrots, about 1/2 pound

3 tablespoons butter

3 tablespoons finely chopped fresh mint

Salt and freshly ground pepper to taste

Trim off and discard the tips of the peas.

Scrape and trim the carrots. Cut the carrots into 1 1/2-inch lengths. Cut the pieces lengthwise into 1/4-inch slices (batons) about 1/4 inch wide. There should be about 1 1/2 cups.

Bring enough water to a boil in a saucepan to cover the peas and carrots when added. Add the vegetables and cook about 4 minutes, or until they are crisp tender. Drain immediately.

Return the peas and carrots to the saucepan. Add the butter, mint, salt and pepper. Stir and blend well. Serve immediately.

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