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.