There’s only one thing you can do to make slow-cooked spring onions taste better than they already do: cook them with butter.  In this recipe it completely transforms a seemingly mundane vegetable side dish.  You can also make this recipe with asparagus instead of one or the other type of peas.

Trim 2-3 spring onions.  Cut the tops off and reserve.  Cut the rest of the onion (stalk and bulb) in half lengthwise and then slice the halves up.

Melt 2 T. butter in a large pan and add the onion.  Cook on medium-low heat for 15 minutes, until very soft and beginning to brown.  Add 1 T. flour and stir to combine, then add 1 1/4 C. water and 1/2 t. thyme leaves plus salt and pepper.

Cut 4-6 carrots in half lengthwise, then slice crosswise.  You want about two cups.  Add them to the pot and cook until just tender, 6-8 minutes.

Meanwhile, shell 1/2 lb. of Shelling Peas.  Trim and pull the strings off 1 C. of snap peas and then cut in 2 or 3 pieces.  Add to the pot and cook another 3-5 minutes, until the peas are tender but not mushy.

Season with more salt and pepper.