Sauted Peas and Carrots2 tbsp unsalted butter
1 tbsp olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium onions, peeled and finely chopped (about 3/4 cup)
1/4 cup water
1/2 kg peas (about 3 cups)


Heat butter and oil in a large frying pan over medium heat.
Once butter foams, add carrots and onions, and season with salt and freshly ground black pepper.
Cook, stirring occasionally, until onions are translucent and soft, about 10 minutes.
Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
Add peas and cook until heated through, about 3 minutes.
Remove from heat, season with salt and freshly ground pepper, and serve.