Carrot with peas is a great addition to any dinner. I like serving it with schnitzels, roasted chicken legs and pork chops. The preparation of carrot and peas takes only a few minutes and is not complicated. Additionally, this dish is cheap as both carrots and peas do not cost a fortune.
Fresh carrots are already available for sale, so if you wish to prepare this dish, go for it now. Such carrots cook faster and have a more delicate flavour. When it comes to the green peas, I must admit that I usually opt for frozen ones, because for me they are more convenient to use.
I season the carrot and peas with cream, salt and pepper. I also always add a little butter and a pinch of sugar. I know that carrots are sweet themselves, but sometimes it happens, especially when using older carrots, that they are a bit bitter. Adding sugar helps to soften the slightly bitter taste of the carrots.
Ingredients for carrot and peas.
- 200 g green peas
- 400 g carrot
- 1 tablespoon of butter
- 300 ml water
- 1/2 teaspoon of sugar
- 1 flat teaspoon of salt
- 1/2 teaspoon of black pepper
- 100 ml cream (30%)
- 1 teaspoon of potato flour
How to make carrot and peas.
Cut each carrot lengthwise into four, then dice them. Transfer them into a pot, add water and cook for 5 minutes, counting from the moment the water starts boiling. Then add the peas, butter, salt, sugar and pepper. Cook covered for 8-10 minutes from the moment it boils again. Mix the potato flour with the cream in a cup and pour it over the boiling vegetables. Cook over a low heat for 3-4 minutes, stirring occasionally.
Good to know when making carrot and peas.
Once cut, place the diced carrots in cold water for 5 minutes.
I used frozen peas. After taking the peas out from the freezer, put them into a bowl, pour cold water over them and set them aside for a minute. Then, I pour them through a colander and add them to boiling carrots.
Do you like dishes with carrot? If so, try our recipe for Carrot and kohlrabi salad.