Remember peas and carrots? They were always something slopped out at camp or the school cafeteria, either from a single can or two cans mixed together. Blech. I, for one, never had any affection for them whatsoever. I have a particularly upsetting memory of seeing the serving tray behind the counter after most of the other campers had been served - bits of carrots and graying peas were floating around in a liquid that looked like dishwater.
Then I cooked a version made with fresh, delicious sweet green peas and tender, sweet spring carrots in a nice amount of butter, sprinkled with a bit of sea salt and topped them off with some fresh herbs. Extraordinary!
The recipe calls for spring herbs. I really like fresh mint with this dish, but dill, chervil, and parsley are all tasty, too.
- 1 1/2 to 2 pounds green peas (in the pod)
- 4 medium carrots
- 2 Tablespoons butter
- Salt to taste
- About 1/3 cup chopped spring herbs
- Shell peas. Peel carrots and cut them into a small dice—you want them about the same size as the peas.
- Melt the butter in a large frying pan or sauté pan over medium high heat. When the butter is completely melted, add the carrots. Sprinkle with about 1/4 teaspoon salt, stir to coat with the butter, and add 2 tablespoon of water. Cover the pan, reduce the heat to medium, and let cook until the carrots are almost tender, about 3 minutes.
- Add the peas. Stir to combine the peas with the carrots and to coat the peas in the butter sauce. Cover the pan and continue cooking until the peas have turned a brighter shade of green and are just tender, about 2 minutes.
- Take the pan off the heat. Add about half the herbs and stir to combine them with the carrots and peas. Taste the dish and add more salt to taste. Serve sprinkled with the remaining herbs.