Pea, Carrot Stew & Tomatoes Stew
- 2 Teaspoons clarified butter (ghee) or corn oil
- 1 medium white onion, fine chopped
- 3 cups frozen peas and carrots, thawed and drained
- 2 cups chicken stock
- ½ cup chopped tomatoes
- 1 teaspoon wild thyme
- Salt & pepper to taste
Preparation:Melt the clarified butter in a medium saucepan over medium heat. Add the onion and saute until translucent. Add peas and carrots and stir to combine. Add stock, tomatoes, wild thyme, and salt and pepper to taste.
Bring to a boil over high heat. Reduce heat to low, stir, cover, and let simmer for 20 minutes or until vegetables are tender. Taste and adjust seasonings if necessary. Serve hot.