Carrots with peas

Peel the carrots and cut them into slices or posts, as desired.

Wash the peas under running water to get rid of the ice.

In a large pot, heat the butter, throw in the carrots and simmer over medium heat, stirring from time to time. Take care that the carrots do not burn, as this would spoil the taste of the dish.

When the carrots begin to be soft (after about 15 minutes), add the peas. Before that, however, you should check how hard the carrot is cooked - depending on the size of the carrot, the time may vary slightly.

Simmer the vegetables for about 15 minutes more, until the peas are soft, but not overcooked. Here it is important to control the heat and stir so that the vegetables do not stick to the bottom of the pot.

Finally, season the dish with salt and freshly ground pepper to taste. You can also add a pinch of sugar if you like a sweet taste.

Serve the finished dish hot, as a side dish with meat or as a stand-alone dish.