At The Flavor Chef, we only use fresh, organic vegetables available here locally in Southern California. Here is a quick and easy side dish for you to take advantage of the fresh, organic vegetables available to you in your neck of the woods. While we are using snap peas, this dish will also work well with green beans or even broccoli. Aside from being healthy and delicious, this dish looks fabulous on the dinner table!
Love is The Ultimate Spice!
|1 cup sugar snap peas, stringed||1 cup heirloom carrots, scrubbed and sliced thin|
|2 tbsp butter and/or coconut oil||fresh parsley, chopped|
|fresh mint (optional)||sea salt, to taste|
|¼ cup TFC Organic Chicken Bone Broth||Baker & Olive Fig Balsamic Vinegar, drizzle|
In a 10-inch skillet, add the thinly sliced heirloom carrots on top of the butter and/or coconut oil. Next, add The Flavor Chef Organic Chicken Bone Broth. Season with sea salt and cover to lightly steam for a minute. Make sure the carrots are tender and then add the peas. Sauté for 2 to 3 minutes or until the color is set on the peas. Sprinkle in the fresh herbs and combine for a minute allowing the herbs to gently bloom. Remove to a serving dish and garnish with some more fresh herbs. Finish with a drizzle of Baker & Olive Fig Balsamic Vinegar.