Make this fresh, springy dish when shelling peas are at their best. Fresh peas cook in minutes, and pair naturally with young spring carrots and fresh dill.
Ingredients
- 1 bunch baby carrots, greens removed, sliced into ¼-inch rounds
- 2 garlic scapes, minced
- ½ tsp each salt and pepper
- 1 lb fresh peas in their pods
- 2 tbsp butter, divided
- ¼ tsp fresh ground black pepper
-
¼ tsp ground coriander seed -
¼ tsp sweet paprika - 1 tsp fresh dill, minced
Preparation
- Bring a medium pot of water to a boil. Add the peas and boil for 2-3 minutes, or until the peas are tender and rise to the top of the water. Transfer the peas to a colander to drain, then rinse under cool water.
- Heat 1 tablespoon of butter in a large pan over medium heat. Add the garlic scapes, carrots, coriander, paprika, pepper, and salt. Sauté until the carrots are just tender, about 6 minutes.
- Add the remaining butter to the pan, followed by the peas and the dill. Cook until just heated through, adjusting the salt and pepper to taste.
