Eat Every Carrot and Pea on Your Plate

By • March 1, 2011 • 18 Comments


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Author Notes: Carrots and peas are kind of a 1950's cliche--right? I mean, who hasn't seen packages of frozen carrots--hard orange square chunks--paired with peas--the big green starchy ones. If your family is like mine, this was considered healthy food when you were growing up. "Eat every carrot and pea on your plate," my Granny said. And that would just crack us up.

Peas and carrots look pretty together and don't have to be the flavorless starchy bombs of our youth. This recipe calls for frozen peas because it's still winter here, but would be great with fresh very sweet peas. You can get organic carrots in just about any grocery store--you want them to be as fresh and sweet as possible. I like using the very thin carrots because I'm not up for cutting carrots into little cubes (and anyway the thin ones are sweeter). You want the pieces to be small, so you may have to cut the top ends in half lengthwise before slicing.

You can defrost the peas in the microwave or in a bowl of water. You want them to be room temperature and fairly dry when you add them to the saute pan, or they will add a lot of water and you'll lose the butteriness of the dish.

You can lighten this up by using half butter and half chicken broth.

This is a great side dish for roast chicken or broiled fish. Finished with a little extra butter and some parmesan cheese, it could be a vegetarian main dish if you served it with brown rice.
drbabs

Serves 4-6

  • 4 tablespoons butter (or 2 tablespoons of butter and 2 tablespoons or so of chicken broth)
  • 2 shallots, finely chopped
  • 1 pound organic carrots, trimmed, peeled, and sliced into thin coins
  • 1/2 teaspoon salt
  • 1 cup frozen baby peas, defrosted, drained, and dried in a tea towel
  • 1/2-2 teaspoon sherry vinegar
  • salt and pepper to taste
  • 2 tablespoons flat leaf parsley, roughly chopped
  1. Heat butter in large skillet (not non-stick) over medium high heat till it melts and begins to foam. When foaming subsides, reduce heat to medium and stir in chopped shallots. Saute till softened but not browned.
  2. Add carrots and salt and saute, stirring occasionally, till carrots soften slightly but are not mushy (about 3-5 minutes if the pieces are very small). (If you're using chicken broth, add it here as well. You may need to raise the heat slightly so the sauce reduces.) Scrape up any brown bits as you stir the carrots and shallots.
  3. Pour in peas, and stir together with carrots and shallots until the peas are heated through. Taste and add sherry vinegar a little at a time. The vinegar should sharpen the flavors of the carrots and peas, but should not make the dish taste vinegary.
  4. Stir in parsley and add salt and pepper to taste.
  5. And don't forget: Eat every carrot and pea on your plate!

Tags: Easy, flexible, Vegetarian

Comments (18) Questions (0)

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Epietzsch

almost 3 years ago borntobeworn

I tried this last night and it was delicious! I used fresh zipper peas, purple & orange baby carrots, cilantro instead of parsley, Bremmel & Brown (yogurt based fake butter) instead of butter, and some mushroom broth instead of chicken broth (used what I had). My guy doesn't usually like cooked carrots but he loved this dish. Thanks!

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almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thank you so much for trying it and for letting me know. (My Granny would be so proud...)

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about 3 years ago dymnyno

Sounds just like my mother!...if she made peas and carrots like yours, she would have been right!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

:) Thanks!

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about 3 years ago Panfusine

Simply elegant!, looking fwd to trying it!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

thanks--please let me know if you do!

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about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

I'm so happy to have given y'all your laugh of the day!

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about 3 years ago healthierkitchen

It's also a great sounding recipe - just can't resist the title!

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about 3 years ago healthierkitchen

and the pic is lovely, too!

Me

about 3 years ago wssmom

LOL ... I remember my grandmother halving and hollowing out these giant carrots and then filling them with canned peas .... this sounds MUCH better!!

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about 3 years ago betteirene

Whaaaat? I don't remember seeing a recipe for anything like this anywhere in the past 50 years, not even in farm journals. If it's an heirloom recipe, you should modernize it and publish it here. Seriously, for real.

Me

about 3 years ago wssmom

Hahaha -- I think the recipe went to the great kitchen in the sky a long time ago! But I will fool around with it anyway ....

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about 3 years ago betteirene

Hahahahahaha!

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about 3 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Ditto!

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about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Sounds delicious, drbabs! I'm going to use that line on my kids - they will keel over.

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about 3 years ago healthierkitchen

My Dad used to tell a really bad version of this about the person who cooks carrots and peas in the same pot.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

Love it!

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about 3 years ago healthierkitchen

Ho, Ho, Ho...better than Green Giant!