Eat Every Carrot And Pea On Your Plate

1. 1

   Heat butter in large skillet (not non-stick) over medium high heat till it melts and begins to foam. When foaming subsides, reduce heat to medium and stir in chopped shallots. Saute till softened but not browned.

2. 2

   Add carrots and salt and saute, stirring occasionally, till carrots soften slightly but are not mushy (about 3-5 minutes if the pieces are very small). (If you're using chicken broth, add it here as well. You may need to raise the heat slightly so the sauce reduces.) Scrape up any brown bits as you stir the carrots and shallots.

3. 3

   Pour in peas, and stir together with carrots and shallots until the peas are heated through. Taste and add sherry vinegar a little at a time. The vinegar should sharpen the flavors of the carrots and peas, but should not make the dish taste vinegary.

4. 4

   Stir in parsley and add salt and pepper to taste.

5. 5

   And don't forget: Eat every carrot and pea on your plate!

* Per serving · 4 servings · Values may vary.

No additional tips available.