1 lb. carrots
1 lb. snow peas, stringed
2 tbsp. butter
1 c. water

Peel carrots and cut into 1/4 inch strips, about 3 inches long. Heat 1 tablespoons butter in skillet. Add carrots and water. Simmer, covered, until just barely tender, about 6 to 8 minutes. Drop peas into a pot of boiling salt water about 2 minutes or until not quite tender. Drain. Uncover carrots and raise the heat. Add the peas and remaining tablespoon butter; stir briskly until almost all of the fluid has turned to glaze.