Newfangled Peas And Carrots

• 6 cups water
• 12 ounces baby carrots
• 1 tablespoon butter
• 2 cups vertically sliced spring onion, white parts only (about 9 ounces)
• 1 teaspoon sugar
• 2 teaspoons rice vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon chopped fresh tarragon
• 2 cups pea tendrils or watercress

1. Bring 6 cups water to a boil in a large saucepan. Add carrots; reduce heat, and simmer 5 minutes or until crisp-tender. Drain; rinse under cold water. Rub carrot peels off with a clean, dry kitchen towel.
2. Melt butter in a large skillet over medium-high heat; swirl to coat. Add onion; saute 3 minutes or until slightly tender. Add carrots, sugar, vinegar, salt, and pepper; cook 2 minutes or until sugar dissolves and carrots are thoroughly heated. Stir in tarragon. Top with pea tendrils.

water, carrots, butter, spring onion, sugar, rice vinegar, kosher salt, freshly ground black pepper, tarragon, watercress

Taken from www.myrecipes.com/recipe/newfangled-peas-carrots (may not work)