Peas à la Flamande

Ingredients

• 500 gPea
• 250 gCarrot
• 30 gButter
• 300 mlWater
• 0.3 gSalt
• 0.3 gSugar

Instructions

1. 1

   Preparation

   • Peel (if needed) and slice the carrots.
   • Shell the peas if using fresh pods, or have shelled peas ready.
2. 2

   Cooking

   • Place the carrot slices in a saucepan. Add 15 g butter (1 tbsp), 0.3 g salt (a pinch) and 0.3 g sugar.
   • Add about 300 ml hot water, just enough to cover the carrots. Bring to a simmer and cook until the carrots are half done (about 6–8 minutes).
   • Add the peas to the partially cooked carrots and continue cooking until both vegetables are tender (another 4–6 minutes, depending on pea size).
   • Stir in the remaining 15 g butter (1 tbsp) right before serving, check seasoning and add salt if needed. Serve immediately.