Glazed carrots with peas
By Good Food
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg
- Prep:5 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
- kcal 149
- fat 10g
- saturates 6g
- carbs 13g
- sugars 9g
- fibre 4g
- protein 3g
- salt 0.85g
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
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,.
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.
