by drbabs
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my 120 recipes »
Photo by drbabs
drbabs's Notes:
Expand4 tablespoons butter (or 2 tablespoons of butter and 2 tablespoons or so of chicken broth) Ask a question about this ingredient
2 shallots, finely chopped Ask a question about this ingredient
1 pound organic carrots, trimmed, peeled, and sliced into thin coins Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1 cup frozen baby peas, defrosted, drained, and dried in a tea towel Ask a question about this ingredient
1/2-2 teaspoon sherry vinegar Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
2 tablespoons flat leaf parsley, roughly chopped Ask a question about this ingredient
Heat butter in large skillet (not non-stick) over medium high heat till it melts and begins to foam. When foaming subsides, reduce heat to medium and stir in chopped shallots. Saute till softened but not browned.
Ask a question about this stepAdd carrots and salt and saute, stirring occasionally, till carrots soften slightly but are not mushy (about 3-5 minutes if the pieces are very small). (If you're using chicken broth, add it here as well. You may need to raise the heat slightly so the sauce reduces.) Scrape up any brown bits as you stir the carrots and shallots.
Ask a question about this stepPour in peas, and stir together with carrots and shallots until the peas are heated through. Taste and add sherry vinegar a little at a time. The vinegar should sharpen the flavors of the carrots and peas, but should not make the dish taste vinegary.
Ask a question about this stepStir in parsley and add salt and pepper to taste.
Ask a question about this stepAnd don't forget: Eat every carrot and pea on your plate!
Ask a question about this stepThank you so much for trying it and for letting me know. (My Granny would be so proud...)
Sounds just like my mother!...if she made peas and carrots like yours, she would have been right!
It's also a great sounding recipe - just can't resist the title!
and the pic is lovely, too!
LOL ... I remember my grandmother halving and hollowing out these giant carrots and then filling them with canned peas .... this sounds MUCH better!!
Whaaaat? I don't remember seeing a recipe for anything like this anywhere in the past 50 years, not even in farm journals. If it's an heirloom recipe, you should modernize it and publish it here. Seriously, for real.
Hahaha -- I think the recipe went to the great kitchen in the sky a long time ago! But I will fool around with it anyway ....
Hahahahahaha!
Ditto!
Sounds delicious, drbabs! I'm going to use that line on my kids - they will keel over.
My Dad used to tell a really bad version of this about the person who cooks carrots and peas in the same pot.
Love it!
Ho, Ho, Ho...better than Green Giant!
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
I tried this last night and it was delicious! I used fresh zipper peas, purple & orange baby carrots, cilantro instead of parsley, Bremmel & Brown (yogurt based fake butter) instead of butter, and some mushroom broth instead of chicken broth (used what I had). My guy doesn't usually like cooked carrots but he loved this dish. Thanks!