Ingredients
Scale
- 1 cup of fresh green peas
- 1 cup of carrots, peeled and sliced
- 2 tablespoons of unsalted butter
- 1 teaspoon of sugar (optional, for slight sweetness)
- Salt and pepper to taste
- Fresh parsley, finely chopped (for garnish)
Instructions
- Prepare the Vegetables:
- Wash the peas and drain them.
- Peel the carrots and slice them into thin rounds or small cubes, depending on your preference.
- Cook the Carrots:
- In a medium saucepan, bring about 2 cups of water to a boil. Add a pinch of salt.
- Add the sliced carrots to the boiling water and let them cook for about 3-4 minutes. They should be tender but not too soft.
- Add the Peas:
- Add the fresh green peas to the saucepan with the carrots. Let them cook together for another 3 minutes. If you are using frozen peas, they will only need about 1-2 minutes since they cook faster.
- Drain the Vegetables:
- Once the peas and carrots are cooked to your liking, drain the water from the saucepan.
- Seasoning and Butter:
- Return the drained peas and carrots to the pan. Over low heat, add the butter, sugar (if using), and a sprinkle of salt and pepper.
- Gently toss the vegetables in the pan to coat them with the butter and seasoning. The residual heat will melt the butter and warm everything through.
- Garnish and Serve:
- Transfer the peas and carrots to a serving dish. Sprinkle with finely chopped fresh parsley for a pop of color and freshness.
- Taste and adjust the seasoning if necessary before serving.
Notes
- For an extra flavor boost, add a small pinch of garlic powder or finely minced garlic during the butter and seasoning step.
- If you prefer a bit of a zesty taste, a squeeze of lemon juice before serving can brighten up the dish.
- This recipe is quite versatile; feel free to add herbs like thyme or rosemary for a different flavor profile.
Enjoy your classic peas and carrots as a healthy and colorful side dish to any meal!