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Butter-Braised Carrots, Peas & Favas

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1 pound young fava beans, shelled

1 to 2 bunches long, thin, young carrots, about 14

1 1/2 tablespoons butter

1/4 teaspoon coarse sea salt or kosher salt

2 to 4 teaspoons chicken or vegetable broth

1 pound English peas, shelled

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