Slow Cooker Peas And Carrots Food

HONEY-BUTTER PEAS AND CARROTS

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.

HONEY BUTTER PEAS & CARROTS (SLOW COOKER)

Steps:

• Carrots and onion prepped. (I went the fancy route and cut each slice into shapes with a cutter, certainly not required.)
• To your slow cooker, add the onion, water, honey, garlic, salt, marjoram, and white pepper, then stir together.
• Add the carrots and cubed butter. Stir to combine. Cover and set to Low setting and cook for 3 hours. (I cubed the butter first, by the time I added it, 10 minutes later, it was very soft, no problem however.)
• Check the carrots for tenderness at 3 hours and if tender or very near tender, stir in the drained peas.
• Cover and cook for 30 minutes more. If the carrots are not tender, allow to cook for another hour, then add the peas.
• Serve as a side dish with any meal, enjoy.

SLOW COOKER PEAS AND CARROTS

Steps:

• Prepare a slow cooker with nonstick cooking spray.
• In the slow cooker, mix together the carrots, onions, garlic, salt, marjoram, and pepper.
• Dot the top with butter and drizzle with honey.
• Cover the slow cooker and cook on low for 5 hours or until the carrots are tender.
• Stir in the peas and cook for an additional 30 minutes.

PEAS AND CARROTS

Steps:

• Put the peas, olive oil and tarragon in the bowl of a food processor fitted with a metal blade and pulse until finely chopped, about 30 seconds. Add the cream cheese and process until smooth, about 1 minute. Add the Parmesan, lemon zest and salt and pulse to combine. Transfer the mixture to a bowl, cover and refrigerate until ready to use. Serve with carrot chips.

SLOW-COOKER BLACK-EYED PEAS

Steps:

• Place peas in large saucepan. Add enough water to cover by 3 inches. Bring to boil; simmer on medium-low heat 2 min. Remove from heat. Let stand, covered, 1 hour.
• Cook and stir carrots, onions and bacon in skillet on medium heat 8 min. or until onions are crisp-tender. Meanwhile, bring broth, tomatoes and water to boil in saucepan.
• Drain peas; place in slow cooker. Add cooked vegetables, broth mixture, ham and cumin; stir. Cover with lid; cook on LOW 5 to 6 hours (or on HIGH 2-1/2 to 3 hours).
• Stir in greens. Cook, covered, 30 min. or just until greens are tender. Serve with rice.

CREAMED PEAS AND CARROTS

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.

GLAZED SNOW PEAS AND CARROTS

Steps:

• In a small saucepan, bring 1/3 cup broth, carrots and onion to a boil. Reduce heat; cover and simmer for 4 minutes. Add peas; cook 2 minutes longer. , In a small bowl, whisk the cornstarch, lemon juice and remaining broth until smooth. Add to vegetables. Bring to a boil over medium heat; cook and stir for 3-4 minutes or until thickened. , ,