Sauteed Carrots with Pea Shoot Butter

Recipe courtesy of Hudson Valley Harvest

Photo by Lesley Rozycki

Ingredients (serves 4):
2 lbs. Carrots cut into 1/2" by 4" pieces
6 sprigs fresh Thyme
1 c. Pea Shoots, finely chopped
1 c. Unsalted Butter
1 tbsp. Honey
Salt and Pepper

Directions:
1) 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.

2) 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.

3) 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. 

4) Take off of the heat and season with salt and pepper before serving.