Minty Peas and Carrots

Cooked with shallots and butter, this easy side dish of peas and carrots tastes luxuriously rich. Mint adds a pleasant herby freshness here; anise-scented tarragon would be delicious too.

Slideshow: Great Carrots

  • Total Time:
  • Servings: 6
KEY: Spring, Christmas, Easter, Thanksgiving, American, Side Dishes, Fast, Healthy, Vegetarian, Dinner

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 carrots, cut into 1/2-inch dice
  • 2 large shallots, halved and thinly sliced
  • 1 pound frozen baby peas, thawed
  • 2 tablespoons thinly sliced mint leaves
  • 1 1/2 tablespoons unsalted butter
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. Heat the oil in a large skillet. Add the carrots and shallots and cook over moderate heat, stirring frequently, until the carrots are just tender, about 8 minutes. Add the peas and cook, stirring, until heated through, about 3 minutes. Remove from the heat and stir in the mint and butter. Season with salt and pepper and serve.
Contributed By Photo © Helene Dujardin Published December 2007

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487288 recipes/minty-peas-and-carrots 2013-12-06 Melissa Rubel Jacobson spring|christmas|easter|thanksgiving|american|side-dishes|6|fast|healthy|vegetarian|weeknight-dinner december-2007 recipes,minty-peas-and-carrots 487288
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