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🍽️ Honey-glazed Carrots with Snow Peas and Potatoes

476 kcal · 30 min · 4 servings

Honey-glazed Carrots with Snow Peas and Potatoes Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the snow peas thoroughly. Remove the hard ends and strings. Cut the pods diagonally into wide strips.
  2. 2. Peel the carrots. Halve thick carrots lengthwise. Cook the carrots in boiling vegetable broth until tender-crisp. Remove the carrots. Shock them with cold water. Let them drain well.
  3. 3. Peel the potatoes. Wash them thoroughly. Halve the potatoes. Quarter very large potatoes. Cook the potatoes in salted water until tender-crisp. Drain the water. Let the potatoes steam dry.
  4. 4. Peel the shallot. Chop it finely. Heat 1 tablespoon of butter in a pan. Sauté the shallot in it.
  5. 5. Add the snow peas to the shallot. Season with salt and pepper. Sauté the pods for about 3 minutes.
  6. 6. Deglaze the pods with 2 tablespoons of vegetable broth. Cover the pan. Keep the pods warm.
  7. 7. Heat 1 tablespoon of melted butter in a clean pan. Toss the potatoes in it.
  8. 8. Heat 1 tablespoon of melted butter in another pan. Toss the carrots in it.
  9. 9. Sprinkle salt and sugar over the carrots. Caramelize them in the pan.
  10. 10. Deglaze the carrots with 2 tablespoons of vegetable broth. Taste and adjust seasoning.
  11. 11. Rinse the chicken breast fillet. Pat it dry. Season the meat with salt and pepper.
  12. 12. Heat the remaining butter in a pan. Sear the meat on both sides over high heat.
  13. 13. Cover the pan. Reduce the heat to low. Cook the meat for about 10 minutes.
  14. 14. Gently heat the cranberries with balsamic vinegar in a small pot.
  15. 15. Distribute the glazed carrots, snow peas, and potatoes onto the plates.
  16. 16. Serve the meat with the cranberry sauce on the side.

Nutrition per serving