Glazed Fresh Peas and Carrots with Mint and Dill

Name: Glazed Fresh Peas and Carrots with Mint and Dill
Yield: Serves 4
Ingredients: 2 thin carrots; 1 cup thinly sliced Vidalia onion; 1 1/2 tablespoons unsalted butter; Kosher salt; 2 cups fresh shelled green peas (from 2 to 2 1/2 pounds in the pod); 2 tablespoons thinly sliced fresh mint leaves; 1 tablespoon fresh dill leaves

January 24, 2012

In spring, garden peas and young carrots need little embellishment to taste amazing. It’s all about the execution. You want them just tender, but not crunchy. And you use only a little butter here—just enough to make the vegetables glisten.

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