Sauteed Carrots with Pea Shoot Butter
Makes 4 servings – Vegetarian/Side Dish – 2 hours 30 minutes
2 lbs. Carrots cut into 1/2″ by 4″ pieces
6 sprigs fresh Thyme
1 c. Pea Shoots, finely chopped
1 c. Ronnybrook Unsalted Butter
1 tbsp. HVH Honey
Salt and Pepper
Finely chop the pea shoots. Place the unsalted butter on a cutting board, and with a fork, cut the chopped pea shoots until they are fully incorporated into the butter. Roll into a log and wrap with plastic wrap before chilling for two hours.
Heat a pot of water (less than halfway filled) over high heat until boiling. Steam the carrots for about 8 minutes or until they are tender.
Melt half of the pea shoot butter in a large pan over medium-high heat. Add the steamed carrots, honey, and thyme. Cook for five minutes.
Take off of the heat and season with salt and pepper before serving.