© Frances Janisch
This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce. Chef Holiday Recipes Made Easy Plus: More Vegetable Recipes and Tips
How to Make It
Step
In a large saucepan, melt the butter over moderately high heat. Add the onion and scallions and cook, stirring, until softened. Stir in the flour. Add the water, carrots, salt, pepper and thyme and bring to a boil. Cover, reduce the heat to moderate and cook until the carrots are just tender, about 8 minutes. Add the peas. Cover and simmer until the carrots and peas are tender, about 5 minutes longer. Serve hot.
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