Glazed Carrots With Peas
This savory recipe combines tender Chantenay carrots and fresh shelled peas in a velvety buttery glaze that enhances their natural sweetness. The carrots are cooked until glossy and coated, while the peas are simmered until a beautiful luscious green, creating a delightful side dish perfect for any meal. Optional mint leaves add a refreshing touch to this vibrant and flavorful dish.
— Constant Cookbook
Ingredients
- 800g Chantenay carrots , whiskery roots trimmed
- 85g salted butter , diced
- 1½ tsp caster sugar
- 300g fresh shelled peas (or use frozen)
- few mint leaves (optional)
Instructions
- Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
- Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.
Cook Time
15M
Prep Time
PT5M
Yield
Serves 8
Nutrition
- Calories: 149 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.85 milligram of sodium
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