Peas and Carrots

Name: Peas and Carrots
Yield: Serves 4 to 6
Ingredients: 3 , carrots, peeled, quartered lengthwise, and cut into 1/2-inch pieces; , Salt and pepper; 4 cups, frozen peas, thawed; 1/2 cup, water; 5 tablespoons, unsalted butter, cut into 5 pieces; 2 , shallots, minced; 2 teaspoons, minced fresh chives, mint, or tarragon

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By Diane Unger

Appears in Cook's Country February/March 2016

Side Dishes

Vegetables

Quick

This classic vegetable combo has fallen out of favor, so we set out to revamp this sleeper of a side dish.

SERVES4 to 6

TIME35 minutes

WHY THIS RECIPE WORKS

Peas and carrots cook at much different rates, so for the best version of this oft-frozen side dish, we had to find a way to cook the two in stages so as not to lose their individual characteristics. We started by cooking the carrots just l...

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