Peas and Carrots

Peas and Carrots

from Ellen's kitchen, with thanks to Cook's Country
Serves 4 to 6

  • 3 carrots, peeled, quartered lengthwise, and cut into ½-inch pieces
  • Salt and pepper
  • 4 cups frozen peas, thawed completely
  • ½ cup water
  • 5 tablespoons unsalted butter, cut into 5 pieces
  • 2 shallots, minced

  •  carrots with ½ teaspoon salt in bowl; set aside. Process 1 cup peas, water, and ½ teaspoon salt in blender until smooth, about 1 minute; set aside.

  • 1 tablespoon butter in 12-inch nonstick skillet over medium heat. Add shallots, carrots, and any accumulated liquid. Cover and cook until carrots are just softened, 5 to 7 minutes. Add remaining 3 cups peas and cook, stirring occasionally, until peas are heated through, 2 to 4 minutes.

  • in reserved pea puree and ½ teaspoon pepper, bring to simmer, and cook until sauce has thickened, about 1 minute. Off heat, stir in remaining 4 tablespoons butter until melted. Season with salt and pepper to taste. Serve.


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