GLAZED FRESH PEAS AND CARROTS WITH MINT AND DILL

Glazed Fresh Peas and Carrots with Mint and Dill image

Yield Serves 4

Number Of Ingredients 7

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

Steps:

Cut a 1/2-inch piece from a carrot at an angle. Roll the carrot until the cut side faces up and cut another 1/2-inch piece at an angle. Continue rolling and cutting both carrots.
Combine the carrots, onion, 1 tablespoon of the butter, 1/2 teaspoon salt, and 3 tablespoons water in a medium saucepan. Cover and cook over medium heat until very tender, about 10 minutes. A knife should be able to pierce through a carrot with no resistance.
Meanwhile, combine the peas and 3 tablespoons water in a large saucepan. There should be just enough water to coat the bottom of the pan. If there isn't, add more water as needed. Bring to a boil, then simmer, stirring occasionally, over medium heat until the peas are just tender, 8 to 10 minutes.
Add the carrot mixture and the remaining 1/2 tablespoon butter to the peas. Cook, stirring frequently, until the vegetables are glazed and bound by a thin, creamy sauce, about 2 minutes.
Transfer to a serving bowl and top with mint and dill.