Peas, Pearls & Carrots Medley
|Green peas||11 Ounce (330 Gram, Package)|
|Red onion/Gold/ white pearl onions||10 Ounce (Package)|
|Baby carrots/1cup half-slices of carrots||1 Bunch (100 gm) (Peeled)|
|Basil/1 teaspoon crushed dried basil||1 Tablespoon, chopped|
Cook green peas according to package directions.
Boil pearl onions in their skins for 3-5 minutes or until nearly tender.
Add baby carrots to the peas during the last 8 minutes of cooking.
Drain pearl onions and rinse well in cold water.
Slice off stem end and slip off skins.
Halve any large onions.
Drain peas and carrots; place in a serving bowl with onions.
In pea saucepan; melt butter; stir in herbs.
Drizzle over vegetables; sprinkle with salt and pepper.