Glazed carrots with peas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 800g Chantenay carrotwhiskery roots trimmed
- 85g salted butterdiced
- 1½ tsp caster sugar
- 300g fresh shelled pea(or use frozen)
- few mintleaves (optional)
Nutrition: per serving
- kcal149
- fat10g
- saturates6g
- carbs13g
- sugars9g
- fibre4g
- protein3g
- salt0.85glow
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.
