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Categories:Viewed: 32 - Published at: 8 years ago
Ingredients
- 2 12 cups snap peas
- 2 cups corn kernels
- 1 small sweet red pepper, julienned
- 14 cup water
- 1 tablespoon butter
- 14 teaspoon dill weed
- 18 teaspoon salt (optional)
- 18 teaspoon pepper
Method
- Place peas, corn, red pepper and water in a saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender.
- Drain.
- Add butter, dill, salt and pepper; toss to coat.
- NOTE: Peas and corn may be fresh or frozen.