in Recipes

Peas and carrots

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Ingredients for 4 servings:

  • 300 g peas, fresh
  • 10 carrots
  • 6 shallots
  • 1 bunch of dill
  • 10 mint leaves
  • 3 tbsp crème fraîche
  • 3 tbsp olive oil
  • 1 tbsp butter
  • some salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with dill, mint and crème fraîche

Shell the peas from their pods. Clean, peel, rinse, and cut the carrots into short sticks. Peel the shallots and halve them lengthwise. Rinse the dill and mint, shake dry, and finely chop. Heat the olive oil and butter in a saucepan and sauté the carrot sticks over low to medium heat. Add the shallots and a pinch of salt (about 1-2). Sauté everything until the carrots are tender. Add the peas and 2 tablespoons of water and sauté. The peas should still have some bite. Stir in the dill, mint, and crème fraîche.

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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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