Herbed Peas and Carrots Recipe

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 7 medium carrots, peeled and small dice (about 3 cups)
• 2 medium shallots, peeled and finely chopped (about 3/4 cup)
• 1/4 cup water
• 1 pound frozen baby peas, thawed (about 3 cups)
• 1 tablespoon minced fresh Italian parsley leaves

1. Heat butter and oil in a large frying pan over medium heat.
2. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper.
3. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
4. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
5. Add peas and cook until heated through, about 3 minutes.
6. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.

unsalted butter, olive oil, carrots, shallots, water, baby peas, fresh italian parsley

Taken from www.chowhound.com/recipes/herbed-peas-and-carrots-11423 (may not work)