Dillicious Peas and Carrots
Peas and carrots are like peanut butter and jelly--they just go together. Add a little dill to your pea and carrot combination to make a delicious (I mean, DILLicious) Daniel Fast side dish.
Course Appetizer, Side Dish
Cuisine American
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onions
- 1 clove garlic, minced
- 1 cup cooked chopped carrots
- 1 cup cooked sweet peas
- 1/2 teaspoon salt
- 1/4 teaspoon dill
Heat olive oil in skillet over medium heat. Add onions, and cook until soft and translucent. Stir in garlic, carrots, and peas. Add salt and dill, and cook until heated through. Serve immediately.
Yield: 4 servings (serving size: 1/2 cup)
- Use a 12-ounce bag of frozen peas and carrots to make this dish even more convenient. Simply cook the vegetables according to the package directions, and drain any remaining water. Cook onions and garlic until softened. Then add cooked peas and carrots. Sprinkle with salt and dill. Stir well, and serve immediately. Serving size will still be four (2/3 cup each).
- Serve with Cabbage and Rice Casserole, Baked Falafel, or Tahini Wild Rice Cakes.