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Vegetarian
Buttered Peas and Carrots
Sweet carrots and peas glazed with butter, a touch of honey and fresh mint rather than boiled into softness.
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Ingredients
Vegetables
- 500 gcarrots, peeled and cut into 5mm diagonal slices
- 150 mlwater
- 1/2 tspfine salt
- 300 gfrozen peas
- 30 gbutter
- 1 tsphoney
- 1 tsplemon juice
- 1 tbspchopped mint or parsley
- 1/4 tspblack pepper
Per serving
103 kcal3.1g protein13g carbs5g fat
Nutrition calculated from 9 of 9 ingredients
Approximately 125 kcal, 4g protein, 17g carbohydrate, 5g fat and 5g fibre per serving.
Clear and checked
Method
- 01
Put the carrots
6 minPut the carrots, water and salt in the saute pan. Cover, bring to a simmer and cook for 6-7 minutes until almost tender.
- 02
Remove the lid and add the frozen
3 minRemove the lid and add the frozen peas. Cook for 3 minutes, stirring, until hot and bright green.
- 03
If more than a tablespoon of water
2 minIf more than a tablespoon of water remains, pour off the excess. Add butter and honey and toss over medium heat for 1-2 minutes until the vegetables look glazed.
- 04
Take off the heat
3 minTake off the heat. Add lemon juice, herbs and pepper, taste for salt and serve immediately.
Equipment check
3 items required
- Large saute pan with lid
- Chopping board and knife
- Colander if using fresh peas
Dietary and allergen note: Vegetarian and gluten-free. Contains dairy; use olive oil for a vegan version.
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Recipe diagnostics
Checked before you cook.
Metric quantities and serving yield are explicit
Method includes timing and doneness cues
Nutrition is identified as a calculated estimate
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