Green Peas with Carrots

From 1913:

Boil the peas until tender, and while this is going on, cook in another vessel enough young carrots from which you have rubbed and scraped the skins to make as much of these cut into dice, as you have peas. Do not dice them until they are boiled tender and when they are cut, turn them with the peas, the latter drained of water, into a deep hot vegetable dish. Dress with a tablespoon of butter, sprinkle with pepper and salt, set the dish in the oven for two minutes, and send to table. If you wish you may strew a little chopped parsley over them.