“Me and Jenny go together like peas and carrots”
- 1 lb English peas
- 6 – 8 young carrots
- 2 – 3 tbsp butter
- 2 – 3 tbsp olive oil
- Salt & pepper to taste
- Shell English peas and blanch for no more than 45 seconds to soften slightly. Drain and pat dry.
- Peel carrots and cut lengthwise on the bias. Blanch 2-3 minutes till al dente.
- Melt butter and olive oil in saucepan. Add blanched carrots and peas, and sauté for approx. 2 minutes. Finish with parsley, dill or a sprinkle of paprika. Salt and pepper to taste.
Optional: Add shelled and blanched fava beans to create a succotash-type dish. The membrane does not need to be removed from the shelled beans.