Peas with carrot and rye bran

Ingredients:

4 medium-size carrots (diced), 200 g fresh (or thawed) peas, 1 tablespoon rye bran, 50 g butter, 1 tablespoon sugar, 1 pinch of salt.

Directions.

Melt butter in a pan with the sugar and salt. Add pre-diced carrots into a saucepan and mix it thoroughly with the melted butter. Add a few tablespoons of water, cover, simmer on low heat for about 20 minutes (until the carrots become soft). Add carrot to peas, stir and simmer on low heat for about 5 minutes. Add a tablespoon of rye bran, soaked in a few tablespoons of water, to the peas and carrots, stir and simmer for a few minutes. Serve as a side dish with fish, fried in the bran.