2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium carrots, peeled and diced
2 medium shallots, peeled and finely chopped
1/4 cup cold water
16 ounces frozen peas, thawed
1 tablespoon fresh italian parsley, minced
1. Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
2. Add water and continue to cook until liquid evaporates and carrots are tender about 5-6 minutes.
3. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground black pepper and serve immediately.