|Fresh carrots, pearl onions and sweet green peas, slow simmered in butter and finished with a toss of fresh herbs.|
Classic Buttered Peas and CarrotsI am a vegetable lover and frankly, there are very few that I don't like. Brussels sprouts would be one. Oh, I'll eat them, and I've even tried them multiple ways to put them up on the blog since many of you do enjoy them, but they just aren't in my top favorites. Other than that, I pretty much love any vegetables, including carrots and peas, and I especially love this classic combination of the two, slow simmered in butter and finished with some fresh herbs.
You can certainly shortcut this using frozen carrots and even a frozen carrot and pea combination, but I always have fresh carrots in the fridge, and I prefer their texture over frozen, so I'm starting mine with fresh. This is super easy if you happened to have purchased one of those dicing kits for your KitchenAid food processor, but otherwise, it's not too hard to do it by hand either.
You'll want to scrape the carrots and trim both ends first, then cut each carrot into 3 inch sections. Quarter each of those sections lengthwise and line the quartered sections up together, cutting the carrots into a small dice, about 1/4 inch square.
Melt a stick of butter in medium saucepan, add carrots and saute over medium, 10 minutes, stirring often. I'm doing a half recipe here.
Add pearl onion, if using, and the peas; stir to coat.
Add enough water just to cover. Simmer, uncovered, over a medium low heat until most of the water has evaporated and peas and carrots are tender; about 20 to 30 minutes, depending on heat level. Add the fresh herbs and the remaining two tablespoons of butter.
This makes 6 to 8 servings, but may easily be halved for a smaller serving size.
Recipe: Classic Buttered Peas and Carrots©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 6 to 8 servings
- 10 tablespoons unsalted butter, divided
- 1 pound fresh raw carrots, diced (about 3 cups)
- 2 cups fresh or frozen green peas, rinsed
- 1/2 cup small frozen pearl onions, optional
- 1 to 1-1/2 cups water, or as needed
- 1-1/2 teaspoons kosher salt, or to taste
- 1/2 teaspoon freshly cracked black pepper, or to taste
- 1/4 teaspoon Cajun seasoning, or to taste, optional
- 1 tablespoon, chopped fresh parsley, basil, or other fresh herbs, optional
Scrape carrots, then trim both ends. Cut each carrot into 3 inch sections, then quarter each section lengthwise. Line quartered sections up together and cut carrots into a small dice, about 1/4 inch square. Melt 8 tablespoons (1 stick) of the butter in medium saucepan, add carrots and saute over medium, 10 minutes, stirring often. Add pearl onion, if using, and peas; stir to coat, add water just to cover. Simmer, uncovered, over medium low heat until most of the water has evaporated and peas and carrots are tender; about 20 to 30 minutes, depending on heat level. Toss with seasonings, herbs and remaining 2 tablespoons of butter.
Herb Suggestions: Oregano, marjoram, thyme, tarragon, rosemary and chives.
Cook's Notes: Recipe may be halved for a smaller serving. If using salted butter, taste before adding any additional salt. Carrots may be cleaned and chopped in advance and stored in an airtight container in the fridge. If using freshly shelled peas, add 1/2 teaspoon of sugar to the pot. May also substitute 1 to 2 teaspoons of dried herbs, adding them with the water.
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©Deep South Dish
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