WEEKDAYS 1e|12c|p

Carla Hall's Peas and Carrots

Carla Hall
Servings: 8
1 to 30 min

Veggie Side

  • Ingredients
  • step-by-step directions
Carla Hall's Peas and Carrots
  • 1 small Yellow Onion (minced)
  • 3 large Carrots (small dice)
  • 2 cups Frozen Peas
  • Water
  • 1 tablespoon chopped Parsley
  • Butter (plus more to serve)
  • Heat a few tablespoons of butter in a medium sauce pan until melted. Over medium heat, saute the onion until translucent, about 2 minutes. Add the carrots and just enough water to come halfway up the vegetables, season with salt and pepper. Cover and cook for 5 minutes or until carrots are soft. Stir in the peas and parsley and allow to heat through.
  • Using a slotted spoon, serve the vegetables and place a pat of butter on top.
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