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  • 3 tablespoons butter
  • 2 large shallots, chopped
  • 2 cups diced carrots
  • 3 cups shelled peas
  • 1 cup chicken stock
  • Salt and pepper


Serves: 6 servings


Heat butter in sauté pan with a lid over medium heat. When it foams, add shallots and stir 2 minutes; add carrots and peas, and coat them in the butter. Add stock, salt and pepper, and cover. Cook 8-10 minutes to tender-crisp.   


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