📖 Instructions

1. First things first, wash and prep your veggies. Give those peas and carrots a good rinse, then chop the carrots into bite-sized pieces. (About 1/2 inch is perfect. Unless you like giant carrot chunks... then go wild!)
2. Next up, heat a tablespoon of butter (or olive oil if you prefer) in your large skillet over medium heat. Don't rush this part—you want the butter to melt completely and become fragrant before adding anything else.
3. Once the butter is nice and melty, toss in your carrots. Sauté them for about 5 minutes, stirring occasionally, until they start to soften a little. If they start to brown too quickly, lower the heat just a smidge.
4. Now, it's time for the peas! Add them to the skillet with the carrots. Cook for another 3-5 minutes, stirring frequently, until the peas are bright green and tender-crisp. We don't want mushy peas here folks!
5. Almost there! Once the peas and carrots are cooked to your liking, stir in a generous spoonful of crème fraîche (about 2 tablespoons should do it for a 2-person serving. Adjust to your taste!)
6. Season it to perfection! Add a pinch of salt and freshly ground black pepper. And don't forget a sprinkle of fresh parsley. I think it's the cherry on top of this yummy dish!
7. Serve it immediately and enjoy! This is delicious as a side dish with all sorts of things—roasted chicken, grilled fish, even a simple steak. Or just eat it straight from the pan… no judgement here!