Sugar Snap Peas and Baby Carrots with Cauliflower-Leek Puree

• 1 1/2 teaspoons olive oil
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 1/4 pounds peeled baby carrots
• 1 1/4 pounds sugar snap peas, trimmed
• Cauliflower-Leek Puree

1. Fill large skillet with enough water to measure 3/4-inch depth.
2. Add oil, salt and sugar; bring to boil.
3. Add carrots; cover and cook 4 minutes.
4. Add peas; cover and cook until all vegetables are crisp-tender, about 1 minute.
5. Drain vegetables.
6. Sprinkle with salt and pepper; serve with puree.

olive oil, salt, sugar, carrots, sugar snap peas, cauliflower

Taken from www.epicurious.com/recipes/food/views/sugar-snap-peas-and-baby-carrots-with-cauliflower-leek-puree-5790 (may not work)