There wasn’t a written-down recipe for this. I learned it by osmosis from being in Mom’s kitchen. It was a commonly served vegetable accompaniment to almost any meal in the Stein household (the amounts here are as adapted for our small family), and is the only way I’ve ever really liked carrots cooked except as part of another dish.
Carrots and Peas
1 pound carrots
1 cup frozen peas
2 tsp butter
1 cube chicken bouillon
1/2 cup water
Peel and slice a pound of carrots. Saute in 2 teaspoons of butter in a pan with a lid (a saucepan or saute pan works equally well) until carrots are glistening and butter begins to take on an orange color in the bottom of the pan.
Dissolve bouillon cube in half cup hot water and pour over carrots. Cover and cook until carrots are beginning to soften (about 10 minutes).
Add peas. Continue cooking for another 5 minutes or so, until carrots are cooked to desired tenderness, and peas are hot through.
Is there a vegetable you only like served a certain way?