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 

Melissa Rubel Jacobson
December 2007

Gallery

© Helene Dujardin

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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