Peas and Carrots
Easy to make and easy to serve, this version of Peas and Carrots is kidney friendly!
- Prep Time: 5 minutes
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
1/2 tsp Black Pepper
1/2 cup Diced Onion
1 cup Carrot Coins
1/2 cup Water
1 cup Frozen Peas
1 tsp Unsalted Butter
Instructions
1. Heat water in a large pan over medium heat, and add carrots, onions and pepper.
2. Sauté until the carrots are tender, about 8 minutes. Let the water evaporate as the carrots and onions cook, but add more water if it all evaporates.
3. Add the frozen peas to the pan, and let them gently warm through for a few minutes. Make sure there is some water in the pan when you add the peas, but let it all evaporate completely as you warm the peas.
4. Add the butter and stir into the peas and carrots. Remove from heat. Divide evenly between the 2 people, approximately 1 cup is a serving.
Notes
Chop/dice items prior to starting the recipe to make it go faster. Add water and continue to add water until you add the peas.
Find it online: https://www.renaldiethq.com/peas-and-carrots/
