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Peas and carrots steamed the way grandma used to make them

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Ingredients for 4 servings:

  • 500 g carrot(s)
  • 250 g peas (750 g with pods)
  • 40 g butter or margarine
  • 125 ml water
  • some salt
  • some sugar
  • 1 tsp cornstarch
  • 1 tbsp water, cold to mix
  • 1 tbsp flat-leaf parsley, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel the carrots, wash them, and leave them whole if they’re still young and tender (carrots!). Otherwise, slice or stick them. Melt the fat. Heat the carrots and split peas briefly in the pan. Then add the water, a little salt, and sugar, and simmer the vegetables over low heat for about 15-20 minutes until tender. Then thicken the mixture with the cornstarch, season with salt and sugar, and sprinkle with parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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