Glazed Fresh Peas and Carrots with Mint and Dill

1. 1

   Cut a 1/2-inch piece from a carrot at an angle.

2. 2

   Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle.

3. 3

   Continue rolling and cutting both carrots.

4. 4

   Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan.

5. 5

   Cover and cook over medium heat until very tender, about 10 minutes.

6. 6

   A knife should be able to pierce through a carrot with no resistance.

7. 7

   Meanwhile, combine the peas and 3 tablespoons water in a large saucepan.

8. 8

   There should be just enough water to coat the bottom of the pan.

9. 9

   If there isnt, add more water as needed.

10. 10

    Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.

11. 11

    Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas.

12. 12

    Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.

13. 13

    Transfer to a serving bowl and top with mint and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.