Buttered Dill Peas & Carrots
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sauté the carrots, I simmered them, both versions are listed in the steps.
Ingredients
- 1 teaspoon olive oil
- 2 large carrots, peeled and cut into ¼ inch slices
- 2 cups frozen peas
- 1 tablespoon butter
- ½ teaspoon dried dill weed
- salt and pepper, to taste, as desired
Instructions
Sauté Method
- Heat a non stick pan with the oil on medium heat. Add the carrots and sauté until tender yet crisp, about 5-6 minutes.
- Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
- Add the butter and mix in. Season with salt and pepper as desired, to taste.
Simmer Method
- Add the sliced carrots to a saucepan and cover with ½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
- Add the peas and continue to simmer until the peas are tender and heated through.
- Drain the water from the saucepan, stir in the dried dill and ½ tablespoon of butter. Pour into a serving dish and top with another ½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.
Notes
Low cost per serving.