Glazed carrots with peas

Glazed carrots with peas

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(1 ratings)

Prep: 5 mins Cook: 15 mins


Serves 8
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal149
  • fat10g
  • saturates6g
  • carbs13g
  • sugars9g
  • fibre4g
  • protein3g
  • salt0.85g
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  • 800g Chantenay carrot, whiskery roots trimmed



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 85g salted butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1½ tsp caster sugar
  • 300g fresh shelled pea (or use frozen)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • few mint leaves (optional)



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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.

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Comments, questions and tips

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28th Apr, 2009
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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