Name: Glazed carrots with peas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8
Cuisine: British
Ingredients: 800g Chantenay carrot whiskery roots trimmed; 85g salted butter diced; 1½ tsp caster sugar; 300g fresh shelled pea (or use frozen); few mint leaves (optional)

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Glazed carrots with peas

Glazed carrots with peas

Good Food team

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Serves 8

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 1 out of 5.1 ratingRate

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

Vegetarian

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Celeriac & potato mash

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Ingredients

Nutrition

Units:

MetricUS

800g Chantenay carrot

whiskery roots trimmed
85g salted butter

diced
1½ tsp caster sugar
300g fresh shelled pea

(or use frozen)
few mint

leaves (optional)

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Nutrition: per serving

kcal149
fat10g
saturates6g
carbs13g
sugars9g
fibre4g
protein3g
salt0.85g

low

Method

step 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,.
step 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.

Recipe from Good Food magazine, April 2009

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