Peas and Carrots

by Rachael Ray 9:47 AM, April 7, 2017

Aired April 12, 2017

Serves 6 servings

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


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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