Peas and Carrots with Green Onions and Tarragon

by Rachael Ray Show Staff 9:00 AM, March 25, 2016

Aired March 25, 2016

Serves 6-8

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.