Carrots and Peas
By: Barnaby Dorfman
Published: Wednesday, December 9, 2009 - 10:02pm

Ingredients




water
butter
1/2 pound young carrots
1/2 pound green peas
to taste salt
to taste pepper

Preparation

1 Wash, scrape, and cut young carrots in small cubes or fancy shapes; cook until soft in boiling salted water or stock. Drain, add an equal quantity of cooked green peas, and season with butter, salt, and pepper.