Eat Every Carrot and Pea on Your Plate

Course Side Dishes

Ingredients in this Recipe

1 cup frozen baby peas, defrosted, drained, and dried in a tea towel
1 pound organic carrots, trimmed, peeled, and sliced into thin coins
1/2 teaspoon salt
1/2 2 teaspoon sherry vinegar
2 shallots, finely chopped
2 tablespoons flat leaf parsley, roughly chopped
4 tablespoons butter (or 2 tablespoons of butter and 2 tablespoons or so of chicken broth)

See Full Recipe at Food52