3/4 c. water
2 c. (4 med.) diagonally sliced 1/4 inch carrots
8 oz. fresh pea pods, washed, remove tips and strings
3 tbsp. butter
1/2 tsp. cornstarch
2 tbsp. honey

In 2 quart saucepan bring water to a full boil. Add carrots, cover; cook over medium heat until carrots are crisply tender (10 to 12 minutes). Add pea pods. Continue cooking until pea pods are crisply tender (1 to 2 minutes). Drain; set aside. In same pan melt butter; stir in cornstarch. Add carrots, pea pods and honey. Cook over medium heat, stirring occasionally, until heated through (2 to 3 minutes).

2 (6 oz.) pkg. frozen pea pods can be substituted for 8 oz. fresh pea pods. Makes 6 servings.