Peas and Carrots
This recipe is timeless, I think we tend to complicate some of the most delicious, simple recipes that have existing in our Country for a hundred years. Here is a classic American recipe for Peas and Carrots that you would have had in a Grandmother’s home in the 1950’s.
You will need:
- 1/2 half of a small onion thin sliced
- 1/2 half pound of carrots sliced or diced
- One bag of frozen peas
- 3 tbs of butter
- Water or stock
- 2 tbs of chopped parsley
- 1 tsp salt
- 1/4 tsp black pepper
Directions:
- boil the peas in water for 2 minutes drain
- Sweat (cooked but not browned) the onion in one tbs of the butter.
- add the carrots and just barely cover with the water or stock.
- when the carrots are just almost cooked add the peas and the remaining butter. There should still be some liquid left. If not add 1/2 cup of the liquid you are using.
- Add the fresh chopped parsley, salt and pepper and serve.
- This dish is perfect when the stock or water reduces and mixes with the butter. It should look like a creamy sauce when done. If it is watery then it is not reduced enough and if it is broken then add a little more liquid and it should come together. As an alternative you could add a tsp of flour to the onions once they are cooked. This will make the sauce a little thicker.
Classic Peas and Carrots a simple, delicious side dish everyone will love and the colors are intense!
– Daniel Mancini
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