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 make a soup using frozen mixed vegetables that includes carrots, I always cook fresh carrots with onions and celery first. There are times when peas and carrots in combination make a tasty and colorful side dish. You can use frozen peas and carrots, but chopping and cooking the carrots first requires minimal effort in this quick and easy side dish.

Ingredients

• 1 pound fresh carrots, peeled
• 2 cups frozen peas (see notes below)
• 1 to 2 tablespoons butter, preferably unsalted
• Salt and pepper to taste
• Fresh chopped dill or basil (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.

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