• 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.   


Peas with Prosciutto

Easy Peas'y

Peas and Carrots with Green Onions and Tarragon