Ingredients
24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish
Description
The Classic Combo Of Carrots And Peas Gets A Delicious Update With The Addition Of Pancetta, Fresh Herbs And Red Wine Vinegar.
Wholefoods
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