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COOKING WITH GALA

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PEAS AND CARROTS

1 cup English peas, blanched
1 cup carrots, diced and blanched
1 Tbsp. shallots, minced
1 Tbsp. parsley, chopped fine
1 Tbsp. chives, chopped fine
1/2 to 1 Tbsp. whole butter
2 ounces vegetable stock

Sauté the shallots in butter for 30 seconds, add the peas and carrots, and season with salt and pepper. Add stock, bring to a simmer. Finish with chives and parsley and serve in a warmed bowl or on plates. Serves 8 - A great side dish with fish.