Carrots and peas
Ingredients
- 500 gCarrot (sliced)
- 300 gGreen peas (fresh or frozen)
- 40 gUnsalted butter
- 1 pcYellow onion (minced)
- 1 tbspWheat flour
- 1 tspWhite sugar
- 300 mlMineral water
- 0.5 pcFlat-leaf parsley (chopped)
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
Tender carrots and peas bound in a smooth buttery sauce. The aroma of nutmeg and fresh parsley brings a rustic, comforting touch.
- 1
Peel the carrots and cut them into regular 5mm slices. Finely chop the yellow onion.
- 2
In a sauté pan, melt the butter. Add the onion and let it sweat without browning until translucent.
- 3
Add the carrots and sugar. Mix to coat well with fat. Sprinkle with flour (singer) and stir for 1 minute to cook the flour without burning it.
- 4
Pour in the water and add the crumbled vegetable stock. Bring to a simmer. Cover and cook over low heat until the carrots are tender when pierced with a knife.
- 5
Add the peas. Heat for 5 minutes. The sauce should coat the back of a spoon. Add the grated nutmeg, salt, pepper, and chopped flat-leaf parsley.
Frequently asked questions
How do you get this dish right?
- The sauce should be creamy: if it's too thin, remove the lid at the end to reduce.
- Don't skip the nutmeg, it's what gives this dish its typical character.
- To keep the peas bright green, only add them at the very end.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheat gently in a pan with a splash of water.
