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CHOW: Recipes: Herbed Peas and Carrots

Herbed Peas and Carrots Recipe

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Herbed Peas and Carrots
Difficulty: Easy | Total Time: | Active Time: | Makes: 8 servings

No TV dinner or other midcentury American meal would be complete without the addition of peas and carrots. Made sweet with shallots and butter, and livened up with a bit of parsley, this is a side dish worth reviving.

This recipe was featured as part of our DIY TV Dinners story.

INGREDIENTS
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 7 medium carrots, peeled and small dice (about 3 cups)
  • 2 medium shallots, peeled and finely chopped (about 3/4 cup)
  • 1/4 cup water
  • 1 pound frozen baby peas, thawed (about 3 cups)
  • 1 tablespoon minced fresh Italian parsley leaves
INSTRUCTIONS
  1. Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
  2. Add water and continue to cook until liquid evaporates and carrots are tender, about 5 to 6 minutes.
  3. Add peas and cook until heated through, about 3 minutes. Remove from heat, stir in parsley, season with salt and freshly ground pepper, and serve.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • Was at a 50s type diner this week, and saw a menu item for a homemade "TV dinner" which included carrots and peas, Though I didn't get it, (had fabulous short ribs instead) the idea for carrots and peas was planted. Went to a friend's house for dinner yesterday and brought this. 5 people...almost all gone. Try this,,,it's great.

  • add some mint lovely with peas

  • This was very good. Much better than any version of carrots and peas I've had before.
    I'm sure you could sub the butter with more olive oil.

  • Can I take out the butter or sub it?

  • mmm, delicious!