Eat Every Carrot and Pea on Your Plate
Ingredients
- 4 tablespoons butter (or 2 tablespoons of butter and 2 tablespoons or so of chicken broth)
- 2 shallots, finely chopped
- 1 pound organic carrots, trimmed, peeled, and sliced into thin coins
- 1/2 teaspoon salt
- 1 cup frozen baby peas, defrosted, drained, and dried in a tea towel
- 1/2-2 teaspoons sherry vinegar
- salt and pepper to taste
- 2 tablespoons flat leaf parsley, roughly chopped
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