Stewed Carrots and Peas are an easy, quick, and delicately flavored side dish, perfect for complementing any menu. The combination of carrots and peas is a classic, especially in Anglo-Saxon countries. If you have seen the movie Forrest Gump, you might remember one of the iconic lines of the protagonist: “Me and Jenny were like bread and butter” – that’s the Italian adaptation; but in the original version, the comparison was with “peas and carrots,” underscoring how inseparable and harmonious these two ingredients are. Even though this combination is not as deeply rooted in Italy, it is still appreciated, not only for the balance of flavors but also for the pleasant color contrast that brings vibrancy to the table. The recipe I propose nods to the Anglo-Saxon tradition, especially with the use of butter. Although it’s not an ingredient I often use with vegetables, in some cases – like for buttered carrots – it proves to be a winning choice. If they are in season, I recommend using fresh peas for an even tastier result, but frozen ones will work just fine. Stewed carrots and peas is a simple and colorful side dish, perfect for accompanying meat or fish main courses, but it can also be served as a light main dish with the addition of rice or couscous.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: International
- Seasonality: All Seasons
- Energy 204.92 (Kcal)
- Carbohydrates 20.99 (g) of which sugars 9.24 (g)
- Proteins 5.17 (g)
- Fat 11.95 (g) of which saturated 4.90 (g)of which unsaturated 2.51 (g)
- Fibers 7.14 (g)
- Sodium 227.88 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stewed Peas and Carrots
- 14 oz carrots
- 10.5 oz peas (fresh or frozen)
- 1 1/4 cups vegetable broth (approximately)
- 1/4 onion
- 2 tablespoons extra virgin olive oil
- 1 oz butter
- 1 pinch salt
- to taste pepper
- A few leaves basil
Tools
- 1 Cutting Board
- 1 Knife
- 1 Saucepan
How to Prepare Stewed Carrots and Peas
To prepare stewed carrots and peas, start by scraping the carrots, then cut them into cubes about the size of the peas (1). Finely chop the onion and sauté it in a pan with oil and butter (2). Then add the carrots (3) and let them sauté for a minute or two.
Then add the peas (4), salt, pepper, and let cook for about a minute, stirring often. Then pour in the hot vegetable broth (5). Cover with a lid and let the carrots and peas cook for about 15 minutes over moderate heat, then remove the lid and let any excess water evaporate (6). Carrots and peas should be cooked but not mushy. Finish with a few basil leaves.
Serve the carrots and peas immediately as a side dish for meat or egg dishes.
Storage
You can store stewed carrots and peas in the refrigerator, sealed in a glass container, for 3 or 4 days. They should then be briefly reheated in a pan or microwave.
Tips and Variations
If you want to avoid butter, you can replace it with 2 more tablespoons of oil. Instead of basil, chopped chives might also be a good choice.
