01 Nov SAUTÉ OF FRESH PEAS AND CARROTS
3 tbsp olive oil
3/4 cup diced carrot
3/4 cup diced turkey bacon
1 tbsp roasted garlic purée
1/2 cup finely diced red bell pepper
3 cups fresh or frozen peas
2 tbsp chopped fresh parsley
1/2 tsp dried thyme
1 tsp sea salt
Freshly ground black pepper
3 tbsp chopped scallion
1 hard-cooked egg, finely chopped
-Heat the oil in a medium skillet over medium heat. Add carrot, turkey bacon, and onion and sauté for 5 minutes. Add garlic and red bell pepper and sauté for 3 minutes longer.
-Add the peas to the pan and sauté them for 3 minutes. Season with parsley, thyme, salt and pepper to taste. If using fresh peas, add ½ cup water. Bring to a boil, cover and simmer until the peas are tender about 5 minutes. Remove the cover and cook for 1 minute, until most of the liquid is cooked away.
-Serve immediately, garnished with scallion and chopped egg.