This super-easy side dish comes together in no time, with no peeling required for the vegetables. It pairs beautifully with meat or fish, showcasing fresh, organic produce for a wholesome meal.
Shell the peas. Scrape the potatoes, carrots (leaving 2-3 cm of tops), and onions (leaving 3 cm of stem). In a casserole dish (cast iron if possible), heat the oil and sauté all the vegetables for 2-3 minutes over high heat. Reduce to the lowest heat, season with salt and pepper, add 1 glass of water, cover, and simmer for 25 minutes. Sprinkle with fresh herbs before serving.
Chop the herb stems into tiny pieces and add them just before covering—it infuses maximum flavor!
