PEAS AND CARROTS
Steps:
- Gather the ingredients.
- Rinse the carrots, drain them, and place in a medium saucepan.
- Cover the carrots with cold water. Bring to a boil over high heat. Boil for 2 minutes, then turn off the heat. Let the carrots stand in the hot water for another 3 minutes.
- Test a carrot. If it's tender, continue with the recipe. If not, let stand 2 to 4 minutes longer in the hot water.
- When the carrots are tender, add the frozen peas to the saucepan and put the pan back on high heat. Cook for 2 minutes.
- When the peas are hot, drain the vegetables well and return to the saucepan.
- Add the butter. Toss the vegetables in the pan over medium heat to melt and coat. Season the peas and carrots to taste with salt and pepper.
- Serve immediately and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 18 g, Cholesterol 15 mg, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 115 mg, Sugar 8 g, Fat 6 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
INDIAN CARROTS, PEAS AND POTATOES
This is a slightly spicy Indian side dish my family loves. The flavors go very well together. Enjoy!
Provided by MTORRES3
Categories Side Dish Vegetables Green Peas
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onion, and season with cumin, turmeric, coriander, chili powder and salt. Cook and stir until onion is browned.
- Reduce the heat to medium, and stir in the potatoes, carrots and peas. Stir to coat, then cover and cook until potatoes are tender, about 20 minutes. Stir occasionally, and add water if necessary to keep food from sticking to the pan.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 45.5 g, Fat 12.3 g, Fiber 7.5 g, Protein 6.5 g, SaturatedFat 1.9 g, Sodium 251.3 mg, Sugar 2.9 g
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
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.
AROMATIC PEAS AND CARROT PILAF FOR ONE
This is my very own, 100% original recipe for an authentic Indian "pulao". The word "pilaf" is distortion of the word "pulao" which simply means a rice dish cooked with veggies and spices. This tastes great with a spicy raita, or with plain yogurt. Using margarine makes this a vegan.
Provided by Anu_N
Categories One Dish Meal
Time 50m
Yield 1 main dish serving, 1-2 serving(s)
Number Of Ingredients 14
Steps:
- Wash the rice well; drain.
- Melt butter/margarine/ghee in a saucepan over low to medium heat.
- Saute garlic paste/powder/minced garlic in butter for about 15 seconds, then add the chopped onions and saute until browned, about 5-10 minutes.
- Add the rice, cumin seeds, bay leaf, cinnamon stick, peppercorns, and cloves to the onion-garlic mixture and saute for 10-15 minutes or until the rice is evenly browned.
- Now add carrots, peas, salt, and water, stir, bring to a boil, cover, reduce heat to low, and cook, without stirring, until the rice is tender, about 15-20 minutes.
- Uncover and evaporate excess water if any, remove from flame, and fluff up with a fork.
- Season with extra salt and pepper, if necessary, and serve hot!
CHICKEN WITH PEAS AND CARROTS
Make and share this Chicken With Peas and Carrots recipe from Food.com.
Provided by GalicioBocharit
Categories One Dish Meal
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- sautee onions in oil until they soften, and then mix in the spices.
- Add tomatoes, then chicken, then the frozen peas and carrots.
- put them in the oven on medium heat for 1 1/2 - 2 hours.
Nutrition Facts : Calories 709.9, Fat 39.1, SaturatedFat 7.9, Cholesterol 177.4, Sodium 402.4, Carbohydrate 41.8, Fiber 11.5, Sugar 5.4, Protein 53.1
STIR-FRIED SUGAR SNAP PEAS AND BABY CARROTS
Chicken broth is combined with oil to stir-fry the vegetables.
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Cook carrots in large pot of boiling salted water until almost crisp-tender, about 4 minutes. Add sugar snap peas and cook until vegetables are crisp-tender, about 30 seconds. Drain vegetables. Transfer to large bowl of ice water and cool. Drain vegetables and pat dry. (Can be prepared 1 day ahead. Wrap vegetables in paper towels. Seal in plastic bag and refrigerate.)
- Heat oil in large nonstick skillet over high heat. Add vegetables; stir-fry 1 minute. Add broth; stir-fry 1 minute. Add garlic; stir until fragrant, about 2 minutes longer. Season with salt and pepper.
CREAMY PEAS-N-CARROTS CASSEROLE
Carrots, peas, and onions get together in this creamy, cheesy casserole. What a delicious way to eat your veggies!!
Provided by TGirl
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
- Add onions, bring to a boil, and then reduce heat.
- Cover pan and allow to simmer for 5 minutes and then drain.
- Add peas to carrots and toss.
- In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
- In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
- Gradually add milk, stirring constantly.
- Bring milk to a boil, and stir for 2 minutes.
- Pour milk mixture over vegetables.
- Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
- Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 219.3, Fat 12.8, SaturatedFat 7, Cholesterol 32.2, Sodium 474, Carbohydrate 19.1, Fiber 3.1, Sugar 4.8, Protein 7.9
SKILLET-GLAZED BABY CARROTS AND SUGAR SNAP PEAS
Categories Vegetable Side Sauté Low Fat Quick & Easy Pea Carrot Spring Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook carrots in large saucepan of boiling salted water 2 minutes. Add peas; cook until carrots and peas are crisp-tender, about 2 minutes longer. Drain. (Can be made 1 day ahead. Cover and chill.)
- Melt butter in skillet over medium heat. Add vegetables; sauté to coat. Mix broth and cornstarch in small bowl add to skillet. Sauté until vegetables are heated through and liquid thickens, about 1 minute. Season with salt and pepper.
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