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Bring 2 med pots of water to a boil. cook the sliced carrots in one pot for 3-5 minutes, or until tender. Drain and rinse the carrots with cold water. Cook the peas in the second pot for 1 minute. Drain and rinse with cold water. Pour the stock into a large skillet and bring to a boil over med-high heat. Add the carrots and peas and cook for 3-5 minutes, or until the stock has reduced by half. Add the butter, parsley and chives and stir gently. Season with salt and pepper, toss briefly and serve.
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