Satueed Sugar Snap Peas

by Jhanaya Belle

After discovering her respect, and love for storytelling through multimedia, Jhanaya Belle became elated with how writers can deeply move their audience. The Brooklyn native and New School alumna is keen to add her contributions to the sphere of writing and storytelling, through journalist, radio/podcast host, and screenwriting. Continuously looking for new, and unheard narratives, Jhanaya spends her time researching and continuously hounds her crafts of storytelling through journalism, radio/podcast hosting, and screenwriting.

Source: CLEO TV / CLEO TV

Ingredients

1 tablespoons extra-virgin olive oil
cup frozen pearl onions
½ cup small diced carrots
2 teaspoons minced garlic
½ cup frozen sweet peas
½ cup chicken stock
1 tablespoon butter
Salt and pepper to taste
.

Instructions

Set a 12-inch sauté pan over medium high heat. Add the olive oil and pearl onion. Cook the onions, stirring often until lightly caramelized, about 3-4 minutes. Add the carrots and garlic and sauté for 2-3 minutes, then add the sweet peas, stock, butter salt and pepper. Cook until the stock is nearly reduced and the butter is melted.

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