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Buttered Peas and Carrots

Serves 4

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.


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.