Dilly Peas and Carrots
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4 to 6
Ingredients
2 cups baby carrots, cut crosswise into thirds½ cup orange juice plus 1 tablespoon grated zest from 2 orangesTable salt 1 pound frozen peas, not thawed2 tablespoons unsalted butter ½ teaspoon sugar 1 tablespoon chopped fresh dill leaves
Before You Begin
Because carrots require more cooking time than peas, they get a head start in this recipe.
Instructions
- Bring carrots, orange juice, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Cover and cook until carrots are crisp-tender, about 4 minutes. Add peas, orange zest, butter, sugar, and dill, increase heat to high, and cook, uncovered, until peas are tender and liquid is syrupy, about 5 minutes. Adjust seasonings with salt and serve.
Yield
Serves 4 to 6Ingredients
2 cups baby carrots, cut crosswise into thirds
½ cup orange juice plus 1 tablespoon grated zest from 2 oranges
Table salt
1 pound frozen peas, not thawed
2 tablespoons unsalted butter
½ teaspoon sugar
1 tablespoon chopped fresh dill leaves
Ingredients
2 cups baby carrots, cut crosswise into thirds
½ cup orange juice plus 1 tablespoon grated zest from 2 oranges
Table salt
1 pound frozen peas, not thawed
2 tablespoons unsalted butter
½ teaspoon sugar
1 tablespoon chopped fresh dill leaves
Ingredients
2 cups baby carrots, cut crosswise into thirds
½ cup orange juice plus 1 tablespoon grated zest from 2 oranges
Table salt
1 pound frozen peas, not thawed
2 tablespoons unsalted butter
½ teaspoon sugar
1 tablespoon chopped fresh dill leaves
Why This Recipe Works
When developing a Dilly Peas and Carrots recipe, we wanted to find a method for cooking and flavoring the peas and carrots at the same time. We found that simply simmering the peas in a flavorful sauce allowed them to quickly absorb the sauce’s flavor. To intensify the sweet flavor of the peas, we added sugar and orange juice, and finished the dish with chopped fresh dill leaves.
Before You Begin
Because carrots require more cooking time than peas, they get a head start in this recipe.
Instructions
- Bring carrots, orange juice, and 1/2 teaspoon salt to simmer in medium saucepan over medium-high heat. Cover and cook until carrots are crisp-tender, about 4 minutes. Add peas, orange zest, butter, sugar, and dill, increase heat to high, and cook, uncovered, until peas are tender and liquid is syrupy, about 5 minutes. Adjust seasonings with salt and serve.
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