Another winner from one of my favorite co-ops, Outpost in Milwaukee, Wisconsin. Peas are one of my favorite and carrots make a great companion. This makes great easy side dish.
Herbed Peas & Carrots
2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium carrots, peeled and diced
2 medium shallots, peeled and finely chopped
1/4 cup cold water
16 ounces frozen peas, thawed
1 tablespoon fresh italian parsley, minced
1. Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
2. Add water and continue to cook until liquid evaporates and carrots are tender about 5-6 minutes.
3. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground black pepper and serve immediately.
Rinse green onions under warm water and drain. Place with herbs in a small food processor and process until fine. Add 1/2 cup mayonnaise and continue processing until well mixed. Remove from processor and add to a bowl. Add remaining mayonnaise and sour cream and whisk until smooth. Add remaining ingredients and whisk until combined. Adjust seasoning if necessary. Refrigerate until ready to use. You will have some dressing left over.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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