Peas and Carrots Stew (v)

Ingredients

• 1 lb frozen petite peas
• ½ lb carrots, chopped
• 2 tbs butter
• 1 tbs flour
• 1 small onion, chopped
• 3 scallions, chopped
• 1 tbs butter
• 1¼ C vegetable stock or water
• ¼ tsp salt
• ½ tsp pepper
• ½ tsp thyme

Directions

1. In a large saucepan, melt the butter over moderately high heat.
2. Add the onion and scallions and cook, stirring, until softened.
3. Stir in the flour. Add the stock, carrots, salt, pepper and thyme and bring to a boil.
4. Cover, reduce the heat to moderate and cook until the carrots are just tender, about 8 minutes.
5. Add the peas. Cover and simmer until the carrots and peas are tender, about 5 minutes longer. Serve hot.

Chef's Notes

• This is a vegetarian dish. By replacing the butter with a plant-based substitute, it is vegan
• For a variation, you can add 3-4 chopped button mushrooms and small fingerling potatoes. If you use potatoes, add them with the carrots so they can cook all the way through
• Excellent comfort food for a cold and rainy winter evening