Peas And Carrots Tarragon

• 6 medium carrots
• 2 qt. boiling salted water
• ice water
• 1 (10 oz.) pkg. frozen peas, thawed
• 1/3 c. butter or margarine
• 1/4 c. sliced green onion
• 1/4 c. minced parsley
• 1/2 tsp. dried tarragon, crushed

1. Scrape carrots.
2. Remove ends and cut into matchstick pieces. Drop into boiling salted water.
3. Cook 4 minutes.
4. Drain, then plunge into ice water.
5. Remove immediately; drain well and set aside or refrigerate.
6. At serving time, place peas in a sieve or colander.
7. Run hot water over peas; drain well.
8. Melt butter or margarine in large skillet.
9. Add onion.
10. Cook until onion is partially tender.
11. Add peas and carrots.
12. Shake skillet and gently stir vegetables over medium heat until heated through, about 5 minutes.
13. Toss with parsley and tarragon.
14. Makes 6 to 8 servings.

carrots, boiling salted water, water, frozen peas, butter, green onion, parsley, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=317351 (may not work)