|Snow peas||4 Ounce (125 Gram)|
|Canned baby carrots||440 Gram (1 Can, Whole Ones)|
|Mushrooms||4 Ounce (125 Gram)|
|Butter||1 Ounce (30 Gram)|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Butter||2 Ounce (60 Gram)|
Top and tail snow peas; drain carrots, rinse under cold running water, drain again.
Slice mushrooms, chop shallots.
Melt butter in pan, add mushrooms, cook few minutes until softened, remove from pan.
Combine wine vinegar, sugar and extra butter in saucepan, stir until butter has melted and sugar dissolved.
Then simmer gently, uncovered, until liquid has reduced by about half and turned into a caramel-colored glaze.
Combine all vegetables, pour hot glaze over, stir lightly to combine.