Shelly's Recipe

PEAS AND CARROTS WITH BROWN BUTTER

Category: Peas

1 quart chicken broth
2 cups water
6 medium carrots, peeled and cut into 1/4-inch thick slices
1 (1-lbs) pkg frozen peas
1 large onion, diced
1/2 cup butter
1/2 tsp salt
1/4 tsp ground black pepper
Garnish: chopped fresh parsley

In a medium saucepan, bring chicken broth and water to a boil over medium-high heat on stovetop.
Add carrots and cook for 5 minutes. Add peas and onion and continue cooking for 5 more minutes, or until carrots are tender. Drain and set aside.

In a medium saucepan, melt butter over medium heat on stovetop, stirring constantly until butter foams and just starts to turn golden-brown. (Watch carefully to prevent burning.) Add vegetables, salt, and pepper to pan and stir to coat with butter. Serve immediately. Garnish with chopped fresh parsley, if desired. Serves 6-8