Meatloaf TV Dinner Part 3: The herbed peas and carrots
Great peas and carrots!
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 7 medium carrots peeled and diced small
- 2 medium shallots peeled and finely chopped
- 1/4 cup water
- 1 pound baby peas frozen, thawed
- 1 tablespoon parsley minced
Heat the butter and oil in a large saute pan over medium heat.
Add add carrots and shallots. Season with salt and pepper and cook until the shallots are softened, about 10 minutes.
Add the water and cook until it evaporates and the carrots are tender, 5-10 minutes.
Add peas and cook until heated, 3-5 minutes.
Remove from heat and stir in parsley. Season with salt and pepper to taste.
Calories: 132kcal | Carbohydrates: 19g | Protein: 5g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 445mg | Fiber: 6g | Sugar: 8g | Vitamin A: 12646IU | Vitamin C: 36mg | Calcium: 48mg | Iron: 1mg