Braised peas and carrots

Name: Braised peas and carrots
Yield: for 8 people
Cuisine: French recipes
Ingredients: 25g butter; Small bunch of spring onions, finely sliced; 450g Chantenay or baby carrots, halved lengthways; 200ml fresh vegetable stock; 450g frozen peas; 1 Romaine lettuce, shredded

Published: 31 Mar 05
Updated: 18 Mar 24

Test kitchen approved

Along with the traditional peas and carrots, we have spring onions and (gasp) lettuce in this easy dish.

for 8 people
Ready in 20 minutes

Visit deliciousmagazine.co.uk to save recipe

Ingredients

25g butter
Small bunch of spring onions, finely sliced
450g Chantenay or baby carrots, halved lengthways
200ml fresh vegetable stock
450g frozen peas
1 Romaine lettuce, shredded

Method

Melt the butter in a large, wide saucepan over a medium heat. Add the sliced spring onions and cook for 2-3 minutes, until softened. Add the carrots and vegetable stock and stir well. Bring to the boil, then reduce the heat, cover and simmer for 4 minutes.
Add the peas and lettuce, return to the boil and cook for a further 4 minutes, until the carrots are tender. Season to taste and serve.

Recipe from April 2005 Issue

Fancy getting a copy in print?

Subscribe to our magazine

Braised peas and carrots

Ingredients

Method

Carrot, beetroot and fennel salad

Honey and balsamic roasted heritage carrots with hazelnuts

Crushed peas with mint

More to discover

Braised peas and carrots

Ingredients

Method

Or, how about...?

Carrot, beetroot and fennel salad

Honey and balsamic roasted heritage carrots with hazelnuts

Crushed peas with mint

More to discover