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Glazed carrots with peas

Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 149
  • Carbohydrates 13
  • Saturated Fat 6
  • Sugar 9
  • Protein 3
  • Fat 10
  • Fibre 4
  • Salt 0.85

Nutrition per serving

  • Calories 149
  • Carbohydrates 13
  • Saturated Fat 6
  • Sugar 9
  • Protein 3
  • Fat 10
  • Fibre 4
  • Salt 0.85

Ingredients

  • 800g Chantenay carrots, whiskery roots trimmed
  • 85g salted butter, diced
  • 1½ tsp caster sugar
  • 300g fresh shelled peas (or use frozen)
  • few mint leaves (optional)

Method

  1. Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.

  2. Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.

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