Peas and Carrots
The ultimate comfort food, Peas and Carrots is a colorful and nutritious side dish that's quick and easy to prepare. A delightful combination of sweet peas and crunchy carrots, this dish is perfect for busy weeknights. Make it tonight for a delicious addition to any meal!
Equipment
- Skillet
- Peeler
- Saucepan
- Chef's Knife
- Wooden Spoon
Ingredients
- 2 tablespoons Butter
- 2 large Carrots peeled and sliced on the bias into 1/4-inch pieces
- 1/4 cup Water
- to taste Salt
- to taste Black Pepper freshly ground
- 2 cups Frozen Peas thawed
Instructions
- In a large skillet over medium-high heat, melt butter until foaming. Add carrots, water, and salt (I like ¼ teaspoon). Bring to a simmer. Reduce heat, cover, and simmer until carrots are tender, about 5 minutes. Stir in peas and continue cooking until heated through, about 5 minutes longer. Season to taste with salt and pepper.
Notes
- Frozen peas: To quickly thaw frozen peas, rinse them under cool water in a strainer or colander until softened. Or, toss the peas in still-frozen (add an extra minute or 2 to the cooking time).
- Yield: This recipe makes about 2 cups of buttery Peas and Carrots, enough for 4 servings, ½ cup each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Peel and slice the carrots up to 3 days in advance (store covered in the refrigerator).