Make Ahead

Eat Every Carrot and Pea on Your Plate

March  1, 2011
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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 teaspoons 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!
Contest Entries

See what other Food52ers are saying.

  • borntobeworn
  • dymnyno
  • Panfusine
  • drbabs
  • wssmom

18 Reviews

borntobeworn July 17, 2011
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!
drbabs July 17, 2011
Thank you so much for trying it and for letting me know. (My Granny would be so proud...)
dymnyno March 5, 2011
Sounds just like my mother!...if she made peas and carrots like yours, she would have been right!
drbabs March 6, 2011
:) Thanks!
Panfusine March 2, 2011
Simply elegant!, looking fwd to trying it!
drbabs March 3, 2011
thanks--please let me know if you do!
drbabs March 2, 2011
I'm so happy to have given y'all your laugh of the day!
healthierkitchen March 2, 2011
It's also a great sounding recipe - just can't resist the title!
healthierkitchen March 5, 2011
and the pic is lovely, too!
wssmom March 1, 2011
LOL ... I remember my grandmother halving and hollowing out these giant carrots and then filling them with canned peas .... this sounds MUCH better!!
betteirene March 2, 2011
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.
wssmom March 2, 2011
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 ....
betteirene March 1, 2011
fiveandspice March 1, 2011
mrslarkin March 1, 2011
Sounds delicious, drbabs! I'm going to use that line on my kids - they will keel over.
healthierkitchen March 1, 2011
My Dad used to tell a really bad version of this about the person who cooks carrots and peas in the same pot.
hardlikearmour March 1, 2011
Love it!
healthierkitchen March 1, 2011
Ho, Ho, Ho...better than Green Giant!