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Carrots with Peas

Christmas Eve Dinner Additions 45 min Easy 13 wyświetleń ~9.99 PLN - (0)
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Description

Traditional carrots with peas are a delicate, colorful vegetable side dish often found on Polish tables, including during Christmas Eve. It consists of soft, sweet carrots and green peas, seasoned with butter, onion, and a bit of lemon juice for freshness. The dish has a mild flavor, with a pleasant contrast between the sweetness of the carrots and the lightness of the peas, while the intense green of the peas and the orange of the carrots look very attractive on the plate. Carrots with peas pair well with fish, cutlets with potatoes, pastries, and serve as a versatile side dish for both cold and warm Christmas dishes. It is a simple, hearty, and healthy vegetable complement that can be prepared in a vegetarian or vegan version (by replacing butter with oil).

Składniki (10)

Servings:
4
  • Carrot 7.5 szt.
  • Frozen green peas 300 g
  • Butter 40 g
  • Onion 1 szt.
  • Vegetable broth 100 ml
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt
  • Black pepper 2 szczypty
  • ✨ Opcjonalne
  • sugar 10 g
  • Parsley 0.3 pęczków
💰 Szacowany koszt dania: ~9.99 PLN (2.50 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools: a cutting board, a sharp chef's knife, a vegetable peeler, a pot with a capacity of about 2-3 liters, a colander, a large frying pan (diameter 24-28 cm) or saucepan, and a wooden spoon. Take the butter out of the fridge to soften a bit.

Use a sharp knife and a stable cutting board; difficult cutting increases the risk of injury. Prepare a bowl of cold water with ice if you plan to 'shock' the vegetables after blanching.
2

Wash the carrot and peel it with a peeler. Cut off the ends. Slice the carrot into rounds about 4-6 mm thick (round 'coins') or into half-moons if the carrot is very thick. Cutting to an even thickness will ensure uniform cooking (time: about 6-8 minutes for preparation and cutting).

Ingredients: Carrot
Use a peeler to thinly peel the skin, then holding the carrot steady, slice it 'towards yourself'. If you want to go faster, you can use a mandoline set to 5 mm, but be careful.
3

Peel the onion and chop it into small cubes: cut the onion in half from root to tip, trim the root, then make horizontal and vertical cuts while holding the end for stability. Chop finely.

Ingredients: Onion
Working with onions can cause tearing; cutting at a slight angle and using a sharp tool reduces this. Time: about 3-4 minutes.

Blanching vegetables

4

Pour about 1.5 liters of water into a pot and bring to a boil over high heat. Add a pinch of salt to the boiling water. Add the chopped carrot and cook on high heat for 6-8 minutes, until it is almost tender — you can check this with a fork: the fork should go in easily, but the carrot should not fall apart. Immediately drain the carrot in a colander.

Ingredients: Carrot, Salt
If you want to preserve the intense color of the carrot, after draining, quickly transfer it to a bowl of cold water with ice (the so-called water shock). Do not blanch for too long, as the carrot will become mushy. This is a key step: the blanching time determines the consistency.
5

If you are using frozen peas, add them to boiling water (you can use the same pot after draining the carrots or a separate one) and cook for 2-3 minutes — they should be soft but firm. If you are using canned peas, drain them and rinse with cold water for 30 seconds. Set the drained peas aside in a bowl.

Ingredients: Frozen green peas
Avoid overcooking the peas — after thawing, they lose color and become soft. Time: 2-3 minutes for frozen peas, 0 minutes for canned peas except for rinsing.

Frying

6

In a medium skillet, melt the butter over medium heat. Once the butter has melted and starts to foam slightly (but does not brown), add the chopped onion. Sauté for 3-4 minutes, stirring every 30 seconds, until the onion becomes translucent and soft.

Ingredients: Butter, Onion
Use a pan with a diameter of 24-28 cm. Do not let the onion brown — the goal is to achieve translucency and sweetness, not caramelization. If the butter starts to darken, reduce the heat.
7

Add the blanched carrots and drained peas to the pan. Pour in the vegetable broth (100 ml) and gently stir with a wooden spoon to combine the ingredients. Bring to a light boil, then reduce the heat and cook together for 2-3 minutes, until the broth partially evaporates and the flavors meld.

Ingredients: Carrot, Frozen green peas, Vegetable broth
Stir gently to avoid crushing the peas. The cooking time is short — it's about combining the flavors, not overcooking the vegetables again.

Seasoning

8

Turn off the heat. Add lemon juice (15 ml), 2-3 g of salt (add gradually) and 1 g of freshly ground pepper. If you want to balance the acidity and enhance the sweetness of the carrot, optionally add 10 g of sugar. Gently mix and taste, adjusting the seasoning. Time: 1-2 minutes.

Ingredients: Lemon juice, Salt, Black pepper, sugar
Add lemon juice gradually and taste — it should add freshness, not dominate the flavor. Sugar is optional — help it dissolve by stirring for a minute.

Finishing and serving

9

Transfer the carrot with peas to a serving platter or a small serving pot. Sprinkle with finely chopped parsley (10 g) just before serving. Serve warm as a side dish for Christmas meals.

Ingredients: Parsley, Carrot, Frozen green peas
Use a neutral-colored serving bowl (white or light) to highlight the contrast of the carrots and peas. Additionally, you can add a bit of lemon zest for decoration.

Final tips

10

Before serving, check the seasoning again — if the dish seems bland, add a pinch of salt and lemon juice. If you are preparing it in advance, reheat on low heat with a bit of broth or water to prevent it from drying out.

Ingredients: Vegetable broth
A common mistake is overcooking the vegetables — it's always better to shorten the cooking time by 1-2 minutes than to extend it. For reheating, use a covered pan and a short heating time on low heat.

Fun Fact

💡

Carrots with peas is a simple side dish known in many cuisines around the world; the popularity of this combination comes from the contrast of sweet and fresh flavors as well as the appealing mix of colors. In Poland, this dish often appears on holiday tables as a versatile side.

Best for

Wigilia Świąteczny obiad

Tips

🍽️ Serving

Serve hot in a serving dish, garnished with fresh parsley. Carrots with peas pair wonderfully with baked or fried fish, fish croquettes, boiled potatoes, and other vegetable sides. To add more flavor, just before serving, you can drizzle the vegetables with a tablespoon of melted butter mixed with a bit of grated Parmesan (omit if the dish needs to be dairy-free).

🥡 Storage

Store in the refrigerator in an airtight container for 2-3 days. For reheating, use a pan over low heat with 1-2 tablespoons of broth or water, stirring occasionally to prevent drying out. Do not refreeze vegetables that have already been cooked and thawed.

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