Sautéed Carrots and Peas

Well, what do you expect?  It’s Monday!  And anyway, this is a nice way to do carrots.

Finely slice an onion and one clove of garlic.  Pop them in a lidded frying pan with a biggish knob of butter.  Set the hob to its very lowest heat.

While that’s sitting there doing not much, peel your carrots and cut them (to about an inch long) on the diagonal.

Put them in the onion pan with a little salt, pepper and thyme (fresh or dried).  Clamp the lid on tight – no water, remember – and keep on a low heat for about 30 minutes.  Shake the pan from time to time.

Keep the lid off now and add some frozen peas and some more fresh thyme or parsley.  Turn up the heat to medium.  Give it another 5 – 10 minutes until the carrots are starting to colour.


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