Fresh Peas and Carrots

Fresh Peas and Carrots

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1/2 cup lardons or diced bacon
4 spring onions, thinly slice
1 tbsp butter
4-5 young carrots, diced
3 cups fresh peas, about 2 lbs of unshelled peas
Salt and pepper


Brown and crisp the lardons in a skillet, then add the onions and continue to cook until the onions are soft.  Stir in the butter and set aside.

Boil the carrots in water to just cover for about 5 minutes, then add the peas and continue to cook for another 3 minutes.  Drain, stir in the onions and lardons, then season with salt and pepper.