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