Herbed Peas and Carrots

Herbed Peas and Carrots
Sharon via Chow.com

2 tablespoons unsalted butter
1 tablespoon olive oil
7 medium carrots, peeled and small dice (about 3 cups)
2 medium shallots, peeled and finely chopped (about 3/4 cup)
1/4 cup water (i used chicken broth)
1 pound frozen baby peas, thawed (about 3 cups)
1 tablespoon minced fresh Italian parsley

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. 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, stir in parsley, season with salt and freshly ground pepper, and serve.

SHARON's NOTES: I didn't have shallots so I used finely minced onions and garlic. I also substituted chicken broth for water because I thought it would be better flavor