Fresh carrots, pearl onions and sweet green peas, slow simmered in butter and finished with a toss of fresh herbs.
Classic Buttered Peas and Carrots
I am a vegetable lover and frankly, there are very few that I don't like. Brussels sprouts would be one.
Oh, I'll eat them, and I've even tried them multiple ways to put them up on the blog since many of you do enjoy them, but they just aren't in my top favorites. Other than that, I pretty much love any vegetables, including carrots and peas, and I especially love this classic combination of the two, slow simmered in butter and finished with some fresh herbs.
You can certainly shortcut this using frozen carrots and even a frozen carrot and pea combination, but I always have fresh carrots in the fridge, and I prefer their texture over frozen, so I'm starting mine with fresh.
This is super easy if you happened to have purchased one of those dicing kits for your KitchenAid food processor, but otherwise, it's not too hard to do it by hand either.
You'll want to scrape the carrots and trim both ends first, then cut each carrot into 3 inch sections. Quarter each of those sections lengthwise and line the quartered sections up together, cutting the carrots into a small dice, about 1/4 inch square.
Melt a stick of butter in medium saucepan, add carrots and saute over medium, 10 minutes, stirring often. I'm doing a half recipe here.
Add pearl onion, if using, and the peas; stir to coat.
Add enough water just to cover. Simmer, uncovered, over a medium low heat until most of the water has evaporated and peas and carrots are tender; about 20 to 30 minutes, depending on heat level. Add the fresh herbs and the remaining two tablespoons of butter.
This makes 6 to 8 servings, but may easily be halved for a smaller serving size.
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