Buttered Peas and Carrots
There are some frozen vegetables that are convenient and very tasty. Peas fall into that category, especially since fresh are rarely available. But I am not fond of frozen carrots, even when they are mixed with peas. For that matter, when I use frozen mixed vegetables in my turkey or hamburger vegetable soup, I always cook fresh carrots and onions first. There are times when peas and carrots in combination make a tasty and colorful side dish. You can use packaged peas and carrots, but chopping and cooking the carrots first requires minimal effort in this quick and easy side dish.
- 1 pound carrots, peeled
- 2 cups frozen peas
- 1 to 2 tablespoons butter, preferably unsalted
- Salt and pepper to taste
- Fresh chopped dill, basil or parsley (optional)
Chop the carrots into pea-sized pieces. Cook in lightly salted boiling water until tender, about 10 minutes. Add the frozen peas, bring back to a boil and cook just until the peas are hot, about 2 minutes. Drain completely. Add butter, salt and pepper to taste and stir until well combined. If desired, garnish with fresh herbs. Serve immediately.
Notes: When fresh peas are available, they can be substituted for frozen. If they are young and very fresh, they will only take about three minutes to become tender.