- 3 tablespoons butter
- 1 pound carrots or rainbow carrots, peeled and diced
- Salt and pepper
- 1/2 cup chicken stock
- 3/4 to 1 pound frozen peas
- 1 bunch scallions, whites and light greens, sliced on a bias or chopped
- 1/4 cup tarragon tops, coarsely chopped
Melt butter in a large skillet over medium to medium-high heat. Add carrots and sauté with salt and pepper until just tender, 8-10 minutes. Add stock, bring to bubble, and add peas and scallions. Cook 5 minutes more to heat through, take off heat and add tarragon.