Glazed carrots with peas
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
- Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
- Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.
PER SERVING
149 kcalories, protein 3.0g, carbohydrate 13.0g, fat 10.0 g, saturated fat 6.0g, fibre 4.0g, sugar 9.0g, salt 0.85 g
Recipe from Good Food magazine, April 2009.
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http://www.bbcgoodfood.com/recipes/10197/
http://www.bbcgoodfood.com/recipes/10197/
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Ingredients
- 800.0g Chantenay carrots , whiskery roots trimmed
- 85.0g salted butter , diced
- 1½ tsp caster sugar
- 300.0g fresh shelled peas (or use frozen)
- few mint leaves (optional)
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 5 mins
Cook 15 mins
Vegetarian
Ingredients
- 800.0g Chantenay carrots , whiskery roots trimmed
- 85.0g salted butter , diced
- 1½ tsp caster sugar
- 300.0g fresh shelled peas (or use frozen)
- few mint leaves (optional)
PER SERVING
149 kcalories, protein 3.0g, carbohydrate 13.0g, fat 10.0 g, saturated fat 6.0g, fibre 4.0g, sugar 9.0g, salt 0.85 g
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28 April 2009
SHARON rated and commented on this recipe
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