Buttery Peas and Carrots
How to make Buttery Peas and Carrots
* 1 teaspoon olive oil
* 2 large carrots
* 2 cups frozen green peas
* 1 tablespoon salted butter
* ½ teaspoon dried dill weed
* salt & black pepper to taste
Peel carrots and cut into ¼” slices.
Cook carrots in olive oil in a non-stick skillet over medium heat until just tender crisp, about 5 minutes.
Add peas, dried dill and 1 tablespoon water. Cover and cook 3-5 minutes or until peas are heated through.
Add butter and toss well. Season with salt & pepper to taste.
To use fresh peas, boil them for 6-8 minutes before adding to the pan.
If using baby carrots in place of whole carrots, cut them in half lengthwise.
To use fresh dill in this recipe, use 1 1/2 teaspoons of finely chopped dill and stir in it with the butter.