Lighter Creamy Carrots And Peas Food

COMFORTING CREAMED PEAS AND CARROTS

Comforting Creamed Peas and Carrots image

This is a holiday tradition in our house, usually served on Christmas. Even those who don't care for these vegetables seem to like this tasty side dish. I also like it because it is fast, and it is prepared on the stove top, which helps free up the desperately-need holiday oven!

Provided by JackieOhNo

Categories Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) package frozen peas and carrots
1 teaspoon sugar
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 1/2 cups milk
2 tablespoons minced fresh dill or 2 teaspoons dried dill

Steps:

Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.

Nutrition Facts : Calories 125.7, Fat 6.5, SaturatedFat 3.9, Cholesterol 18.7, Sodium 317.4, Carbohydrate 14, Fiber 2.7, Sugar 0.7, Protein 4.9

CREAMED PEAS AND CARROTS

Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

Steps:

Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

PEAS AND CARROTS

Peas and Carrots image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

Ingredients

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

Steps:

Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

LIGHTER CREAMY CARROTS AND PEAS

Lighter Creamy Carrots and Peas image

A quick way to add some interest to peas and carrots. I add a good sprinkle of Molly McButter to the finished dish. It tastes better and doesn't add extra fat.

Provided by Annacia

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb carrot, thinly sliced
1/2 lb green peas, thawed
1 teaspoon unsalted butter
1 ounce fat free cream cheese, room temperature, cut up
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

Place carrots in a steamer basket over boiling water.
Cover saucepan and steam 4 minutes.
Add peas and steam 3-4 minutes or until peas are tender.
Drain and return vegetables to saucepan.
Add remaining ingredients and toss.

Nutrition Facts : Calories 97.4, Fat 1.5, SaturatedFat 0.7, Cholesterol 3.4, Sodium 402.2, Carbohydrate 17, Fiber 5.3, Sugar 7.7, Protein 5

LIGHT AND CREAMY PEAS

Light and Creamy Peas image

Make and share this Light and Creamy Peas recipe from Food.com.

Provided by Dreamer in Ontario

Categories Vegetable

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

Ingredients

2 cups frozen peas
2 tablespoons plain yogurt
1 pinch crushed dried mint
1 pinch fresh ground pepper

Steps:

Cook peas in a small amount of water until tender-crisp (about 4 minutes if cooked in microwave) - or cook according to package directions.
Immediately stir in remaining ingredients.

Nutrition Facts : Calories 60.2, Fat 0.5, SaturatedFat 0.2, Cholesterol 1, Sodium 84.2, Carbohydrate 10.2, Fiber 3, Sugar 4.2, Protein 4

BUTTERY PEAS AND CARROTS

Buttery Peas and Carrots image

This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

Steps:

In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.

Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

CREAMY CARROTS

Creamy Carrots image

This is my all time favourite carrot dish, that we only seem to have at Christmas ..... that is so wrong, so I had to get the recipe so I can have it whenever I like. I could quite easily and happily eat the whole lot by myself!

Provided by djmastermum

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

5 carrots, peeled
30 g butter
2 tablespoons brown sugar
1/2 cup cream
2 tablespoons chopped chives

Steps:

Slice carrots into rounds.
Cook til tender, drain.
Melt butter.
Add sugar.
Cook 1 minute.
Add cream.
Bring to boil.
Reduce heat.
Return carrots, toss well.
Serve with chives sprinkled on top.

Nutrition Facts : Calories 132.3, Fat 10.3, SaturatedFat 6.4, Cholesterol 32.8, Sodium 72.3, Carbohydrate 10, Fiber 1.4, Sugar 6.8, Protein 1

TARRAGON CARROTS AND PEAS

Tarragon Carrots and Peas image

Make and share this Tarragon Carrots and Peas recipe from Food.com.

Provided by breezermom

Categories Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 cup sugar snap pea
1/3 cup water
1 cup carrot, matchstick-cut
1 1/2 teaspoons butter
1 teaspoon fresh tarragon, chopped
1 1/2 teaspoons Dijon mustard
1 teaspoon cider vinegar
1/8 teaspoon salt

Steps:

Place sugar snap peas and water in a saucepan. Bring to a boil; cover and cook for 2 minutes.
Add carrot and butter; cover and cook 2 minutes.
Stir in tarragon, Dijon mustard, cider vinegar, and salt. Enjoy.

Nutrition Facts : Calories 39.5, Fat 1.7, SaturatedFat 0.9, Cholesterol 3.8, Sodium 129.8, Carbohydrate 5.9, Fiber 2, Sugar 2, Protein 1.1

CREAMED PEAS AND CARROTS

Creamed Peas And Carrots image

Make and share this Creamed Peas And Carrots recipe from Food.com.

Provided by MizzNezz

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

5 carrots, cubed
10 ounces fresh peas or 10 ounces frozen peas
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
paprika

Steps:

Cook carrots in water to cover until tender.
Add peas; cook 5 more minutes.
Melt butter in saucepan.
Add flour, salt, and pepper.
Slowly stir in milk.
Bring to a boil, boil 1 minute.
Drain carrots and peas, mix with creamed mixture.
Heat through.
Put in serving bowl; sprinkle with paprika.

Nutrition Facts : Calories 144.6, Fat 6.4, SaturatedFat 3.9, Cholesterol 18.7, Sodium 482.4, Carbohydrate 17.1, Fiber 4.1, Sugar 5.2, Protein 5.5

SWEET & SOUR CARROTS AND PEAS

Sweet & Sour Carrots and Peas image

Make and share this Sweet & Sour Carrots and Peas recipe from Food.com.

Provided by OzeWez

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g fresh carrots
1 kg frozen peas
1 tablespoon sugar
30 g butter
1 tablespoon sugar
1 tablespoon plain flour
1 tablespoon white vinegar

Steps:

Peel and slice carrots very thinly.
In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
Simmer until very soft.
Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
Drain peas and return to the pot. Drain carrots and add them to the peas.
Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
Keep covered until served. It will remain hot.

Nutrition Facts : Calories 329.2, Fat 7.3, SaturatedFat 4, Cholesterol 16, Sodium 409.4, Carbohydrate 54, Fiber 14.1, Sugar 25.4, Protein 14.4

HONEY-BUTTER PEAS AND CARROTS

Honey-Butter Peas and Carrots image

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories Side Dishes

Time 5h35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
1/4 cup butter, cubed
1/4 cup honey
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/8 teaspoon white pepper
1 package (16 ounces) frozen peas

Steps:

In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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