Jazzy Peas and Carrots

Jazzy Peas and Carrots

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

  1. 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. 
  2. 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.
  3. 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. 
Back
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