1 Young carrots, cut into small cubes or fancy shapes (quantity as desired)
1 Boiling salted water or stock, enough to cover carrots
1 Cooked green peas, equal in quantity to the cooked carrots
1 Unsalted butter, to taste
1 Salt, to taste
1 Black pepper, to taste
Instructions
1. Wash and scrape the young carrots, then cut them into small cubes (approximately 1/2-inch / 1.25 cm) or decorative shapes as desired.
2. Bring a medium saucepan of salted water or stock to a full boil over high heat. Add the carrots and cook until fully tender, 10–15 minutes, until a knife tip slides in without resistance and the cubes yield easily when pressed.
3. Drain the carrots in a colander, discarding the cooking liquid or reserving the stock for another use.
4. Return the drained carrots to the saucepan over low heat. Add an equal volume of pre-cooked green peas and stir gently to combine, cooking just until the peas are heated through, 2–3 minutes, until steam rises and both vegetables feel hot to the touch.
5. Season with butter, salt, and black pepper to taste. Stir to coat and serve immediately.
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