Carrot and Pea Saute
- 3 to 4 carrots, cut crosswise on the diagonal into 1/8-inch slices (about 1 cup)
- 1/4 pound snap peas, trimmed, discarding the strings, and cut crosswise on the diagonal into 1/2-inch pieces (about 1 cup)
- 1 tablespoon unsalted butter
In a large saucepan of boiling water cook the carrots for 3 minutes, or until they are crisp-tender. Add the peas, cook the vegetables for 30 seconds, and drain them well. Return the vegetables to the pan, add the butter and salt and pepper to taste, and heat the vegetables over moderately low heat, stirring, until the butter is melted.