Peas, Carrots and Mushrooms


This is a delicious, very pretty vegetable presentation.  I confess, I reversed their directions and cooked my mushroom mixture first, and poured a tablespoon of cognac over them and let it evaporate before setting them aside.  In the same saucepan, I cooked the carrots and peas, then returned the mushroom mixture to the pan.  
I used my mandoline for preparing the carrots and I made my gremolata first in a small sauce dish so it was ready.    I served this basil and lemon-flavored vegetable with baked fish – perfect.                 
Peas, Carrots and Mushrooms
     ½    Cup  Carrots -- sliced
  10     Ounces  Frozen Peas
  2       Cups  Fresh Mushroom -- sliced
  2       Each  Green Onion -- 1/2" pieces
  1       Tablespoon  Butter
  1       Tablespoon  Fresh Basil -- or 1/2 tsp. dried basil, crushed
     ¼    Teaspoon  Salt
            Dash  Black Pepper -- freshly ground
                        Basil Gremolata
  2        Tablespoons  Fresh Basil -- finely snipped
  1        Tablespoon  Lemon Peel -- finely shredded
  2        Teaspoons  Garlic -- minced
In a medium saucepan, cook carrot, covered, in a small amount of boiling water for 3 minutes.  Add frozen peas.  Return to boiling; reduce heat.  Cook about 5 minutes more or until carrot and peas are crisp tender.  Drain well.  Remove carrot and peas from saucepan; set aside.
In the same saucepan; cook mushrooms and green onions in hot butter until tender.  Stir in basil, salt and pepper.  Return carrot and peas to saucepan; heat through, stirring occasionally.  To serve, top with basil gremolata.
Basil gremolata:  In a small bowl, combine the basil, lemon peel and minced garlic.
6 Servings
  "Better Homes and Gardens Holiday recipes 2011”
Per Serving: 68 Calories; 2g Fat (27.8% calories from fat); 3g Protein; 10g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 167mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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