Preparation: Peel the carrots and cut into finger-length pieces. Halve this lengthways and then cut into delicate strips; wash the pea pods and clip off the ends if necessary; Finely dice the onion.

Preparation 2: Drain the butter in a small saucepan, sauté the onion cubes with the sugar in them. Add the carrot strips, sprinkle with the salt, add a tablespoon of water and cover everything and let simmer over a mild heat for about 10 minutes.

During this time, blanch the pea pods in lightly salted water for 4 minutes, then pour them into a sieve and immediately immerse the sieve in ice-cold water, then drain well.

Add the peas to the carrots, cover again immediately and continue cooking for another 3 minutes. Here the peas should only be heated. Gently mix the peas and carrots together and serve.

I served these fine spring vegetables today with hash browns and a braised saddle of hare in cream sauce.