Eat Every Carrot And Pea On Your Plate

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

1. Heat butter in large skillet (not non-stick) over medium high heat till it melts and begins to foam. When foaming subsides, reduce heat to medium and stir in chopped shallots. Saute till softened but not browned.
2. Add carrots and salt and saute, stirring occasionally, till carrots soften slightly but are not mushy (about 3-5 minutes if the pieces are very small). (If you're using chicken broth, add it here as well. You may need to raise the heat slightly so the sauce reduces.) Scrape up any brown bits as you stir the carrots and shallots.
3. Pour in peas, and stir together with carrots and shallots until the peas are heated through. Taste and add sherry vinegar a little at a time. The vinegar should sharpen the flavors of the carrots and peas, but should not make the dish taste vinegary.
4. Stir in parsley and add salt and pepper to taste.
5. And don't forget: Eat every carrot and pea on your plate!

butter, shallots, carrots, salt, frozen baby peas, sherry vinegar, salt, flat leaf parsley

Taken from food52.com/recipes/9867-eat-every-carrot-and-pea-on-your-plate (may not work)