Carrots with peas
Carrots and peas served warm are one of the most delicious side dishes. The recipe is incredibly simple, and the dish itself is delicious and healthy. You can eat it on its own, serve it with dinner, or even add it to soup.
If you have chicken or vegetable broth at home, simply add carrots and peas. You'll create a delicious, delicate soup, which you can also cook potatoes separately. However, I usually cook carrots and peas and serve it with boiled potatoes and cutlets or fried fish. I recommend my recipe for fried beets.
Preparation time: 20 minutes Cooking time: 22 minutes Number of servings: 1200 grams of dish Energy value 62 kcal Carbohydrates 9 g - Including sugars 4 g Protein 2 g Fats 2 g Diet: low-sugar, low-fat, vegetarian.
- 1 kg of carrots - about 8 larger ones
- a 400 ml can of peas
- 2 tablespoons of butter
- a spoonful of wheat flour
- a glass of water - 250 ml
- a flat teaspoon of salt
- a teaspoon of sugar
Carrots with peas
My glass always holds 250 ml. The carrots were weighed before peeling.
The calories were calculated based on the ingredients I used. This is an approximate calorie count, as your ingredients may have a different calorie count than the ones I used. The listed amount of ingredients yields approximately 1200 grams of carrots and peas.
To make this sweet carrot and pea soup, I used canned peas. You can also use peas, which are sometimes sold in jars. A 400 ml can usually contains about 240 grams of peas. The canned brine won't be needed.
Carrots with peas recipe
Wash one kilogram of fresh carrots. You can use either young or old carrots.
Trim the ends and thinly peel each carrot. Then cut them in half lengthwise, and then again lengthwise if necessary, to obtain carrot sticks of roughly the same thickness. Finely dice the carrots, no larger than 1.5 cm. After peeling, I got about 825 grams of carrots.
Place the diced carrots in a pot. Pour in a glass of water (250 ml tap water). Add a teaspoon of sugar and a level teaspoon of salt.
Stir the carrots. Cover the pot with a lid. Turn the heat up to high. As soon as the carrots begin to boil, reduce the heat so that the pot's contents are just bubbling. Cook the carrots this way for 20 minutes. After this time, they should be soft. If they aren't, cook for a little longer.
Add two tablespoons of butter (clarified butter is fine) to the softened carrots. Using a strainer, add a tablespoon of all-purpose flour to the carrots. Meanwhile, stir the mixture slowly in the pot to prevent lumps of flour from forming.
Finally, add the drained peas. Mix everything together and taste after a minute. Add a little sugar or salt if necessary. Carrots can be very sweet, but they can also be bland and need a little sweetening.
If you prefer a thicker carrot and pea dish, feel free to cook it a bit longer. You can also thicken it by making a roux of butter and a little flour. To do this, melt two tablespoons of butter in a pan. When the butter begins to foam, add a level tablespoon of flour and stir vigorously with a wooden spoon. Immediately transfer the contents of the pan to the pot with the carrot and pea mixture.
Enjoy your meal!
