Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Quick Braised Carrots and Sugar Snap Peas
It may not be spring just yet, but the blooming magnolias and sunny afternoons sure have us fooled. This recipe is as simple as it is seasonal, signifying the end of winter here in Louisiana. With this quick-braising technique, the carrots become buttery and the snap peas add crisp texture and color. If you want to add even more pizzazz, try using multi-colored carrots. Finish with a drizzle of olive oil and an herb of your choice, and this side dish is a snap!
Ingredients
- 2 tablespoons butter
- Kosher salt (to taste)
- 1 pound small, fresh carrots (scrubbed and tops removed)
- 1/2 cup chicken broth (or vegetable broth)
- 3 garlic cloves (minced)
- 3/4 pound fresh sugar snap peas
- 1 tablespoon fresh parsley (packed, chopped)
- Optional: 2 teaspoons extra-virgin olive oil
Directions
Heat butter in a large skillet over medium-high heat. Once the butter melts and the pan is hot, add carrots and toss well. Spread the carrots out into a single layer and season with salt.
Add broth and cover, reducing heat to a low simmer. Cook for 5 to 6 minutes, depending on the thickness of your carrots.
Uncover and add garlic and snap peas on top of carrots. Cover and cook for 2 more minutes.
Uncover and turn up the heat to medium-high. Cook until all of the liquid cooks off and season again with salt to taste.
Remove from heat and top with fresh parsley and a drizzle of olive oil (if using).
Serve and enjoy!
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.