Sugar Snap Peas, Carrots and Shitake Mushrooms
1 lb sugar snaps
2 small purple or orange carrots thinly sliced
4 shitake mushrooms thinly sliced
2 minced garlic cloves
1 pinch Celtic sea salt to taste
Heat pan to medium. Add enough olive oil to cover skillet. Add mushrooms and carrots. Cover and cook 3 minutes, then add sugar snaps, minced garlic and salt. Cover for 3 more minutes, then uncover and allow vegetables to cook down until nicely browned, about 7 minutes. No need to continue to stir them. allow them to caramelize. Serve warm.
Try adding purple carrots to this dish as it will wow your family and guests!