Remember peas and carrots? They were always something slopped out at camp or the school cafeteria, either from a single can or two cans mixed together. Blech. I, for one, never had any affection for them whatsoever. I have a particularly upsetting memory of seeing the serving tray behind the counter after most of the other campers had been served - bits of carrots and graying peas were floating around in a liquid that looked like dish water.

Then I cooked a version made with fresh, delicious sweet green peas and tender, sweet spring carrots in a nice amount of butter, sprinkled with a bit of sea salt, and topped them off with some fresh herbs. Extraordinary!

The recipe calls for spring herbs. I really like fresh mint with this dish, but dill, chervil, and parsley are all tasty, too.

See Also

How to Steam Carrots

Roast Carrots

Cumin-Scented Gingery Carrots