Glazed Fresh Peas and Carrots with Mint and Dill

• 2 thin carrots
• 1 cup thinly sliced Vidalia onion
• 1 1/2 tablespoons unsalted butter
• Kosher salt
• 2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod)
• 2 tablespoons thinly sliced fresh mint leaves
• 1 tablespoon fresh dill leaves

1. Cut a 1/2-inch piece from a carrot at an angle.
2. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle.
3. Continue rolling and cutting both carrots.
4. Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan.
5. Cover and cook over medium heat until very tender, about 10 minutes.
6. A knife should be able to pierce through a carrot with no resistance.
7. Meanwhile, combine the peas and 3 tablespoons water in a large saucepan.
8. There should be just enough water to coat the bottom of the pan.
9. If there isnt, add more water as needed.
10. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
11. Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas.
12. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
13. Transfer to a serving bowl and top with mint and dill.

thin carrots, onion, unsalted butter, kosher salt, green peas, mint leaves, dill

Taken from www.epicurious.com/recipes/food/views/glazed-fresh-peas-and-carrots-with-mint-and-dill-390644 (may not work)