<http://schema.org/recipeInstructions>
" Melt butter in a large nonstick skillet over medium heat. Add carrots and cook, stirring occasionally, 5 minutes until lightly golden; stir in salt and pepper. Push carrots to edges of skillet. Sprinkle sugar in a thin layer in middle. Cook 2 to 3 minutes, spreading sugar with a wooden spoon until blended with butter, melted and golden-brown. Stir in broth, bring to a simmer and cook, stirring occasionally, 10 to 12 minutes until carrots are crisp-tender and sauce has thickened. Add cumin seeds. Meanwhile bring a large saucepan of water to a boil. Add snap peas; boil 3 to 4 minutes until crisp-tender. Drain in a colander;-immediately cool under cold running water. Add snap peas to skillet and cook over medium heat 5 minutes, or until hot, adding a little water if sauce gets too thick."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a10468/glazed-carrots-sugar-snap-peas-recipe-121801/>