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.

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