Peas and Carrots
By Diane UngerPublished on January 4, 2016
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
Before You Begin
For a smooth puree, make sure the peas have thawed completely. A variety of fresh herbs will work here; choose your favorite from the listed options.
Instructions
- Combine carrots and 1/2 teaspoon salt in bowl. Process 1 cup peas, water, and 1/2 teaspoon salt in blender until smooth, about 1 minute; set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots and carrots. Cover and cook until carrots are just softened, 5 to 7 minutes. Add remaining 3 cups peas and cook, uncovered and stirring occasionally, until peas are heated through, 2 to 4 minutes.
- Stir in pea puree and 1/2 teaspoon pepper, bring to simmer, and cook, uncovered, until sauce has thickened, about 1 minute. Off heat, stir in remaining 4 tablespoons butter until melted. Season with salt and pepper to taste. Sprinkle with chives and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
Peas and carrots cook at much different rates, so for the best version of this oft-frozen side dish, we had to find a way to cook the two in stages so as not to lose their individual characteristics. We started by cooking the carrots just long enough to soften them before adding the peas. To unlock the delicate, sweet flavor of the peas, we pureed 1 cup of them with some water and stirred the mixture into the pan right before the end of cooking (along with some butter and fresh herbs). This both united the two disparate vegetables and coated them with flavor.
Before You Begin
For a smooth puree, make sure the peas have thawed completely. A variety of fresh herbs will work here; choose your favorite from the listed options.
Instructions
- Combine carrots and 1/2 teaspoon salt in bowl. Process 1 cup peas, water, and 1/2 teaspoon salt in blender until smooth, about 1 minute; set aside.
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots and carrots. Cover and cook until carrots are just softened, 5 to 7 minutes. Add remaining 3 cups peas and cook, uncovered and stirring occasionally, until peas are heated through, 2 to 4 minutes.
- Stir in pea puree and 1/2 teaspoon pepper, bring to simmer, and cook, uncovered, until sauce has thickened, about 1 minute. Off heat, stir in remaining 4 tablespoons butter until melted. Season with salt and pepper to taste. Sprinkle with chives and serve.
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