3 lg. stalks of celery, sliced diagonally
4 med. carrots (8 oz. total), peeled
1/4 lb. snow peas, stringed and halved
1/4 c. (1/2 stick) unsalted butter
1/2 to 3/4 c. chicken stock
Salt and freshly ground pepper

Cut celery crosswise into 1/4-inch thick slices. Cut carrots diagonally into 1/4 inch thick slices. Blanch snow peas in large pot of boiling salted water until just tender, about 2 minutes. Drain and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in damp towel and plastic bag and refrigerate.)

Melt butter in heavy large skillet over medium-high heat. Add celery and carrots and stir until coated with butter. Add 1/2 cup stock and bring to simmer. Reduce heat to low. Cover and cook until vegetables are tender, stirring occasionally and adding remaining 1/4 cup stock if all liquid evaporates, 10 to 12 minutes. Uncover and boil to evaporated liquid if necessary. Add snow peas and stir until heated through, about 1 minute. Season with salt and pepper. Serve immediately. Makes 6 servings.