Glazed carrots with peas

Glazed carrots with peas

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 8

Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
149
protein
3g
carbs
13g
fat
10g
saturates
6g
fibre
4g
sugar
9g
salt
0.85g

Ingredients

  • 800g Chantenay carrots, whiskery roots trimmed
  • 85g salted butter, diced
  • 1½ tsp caster sugar
  • 300g fresh shelled peas (or use frozen)
  • few mint leaves (optional)

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Method

  1. 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,.
  2. 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.

Recipe from Good Food magazine, April 2009

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Comments

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sharro's picture
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This recipe wasn't worth the effort - two pots etc.
At the end it still tasted just like ordinary peas and carrots
with a knob of butter added. I won't make this again.

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