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Carrots with Peas Warm

Main Dishes Regional Cuisine of Poland 20 min Easy 26 wyświetleń ~13.11 PLN - (0)
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Description

Classic, homemade carrots with peas served warm — a simple, hearty dish full of spring flavor from Polish cuisine. This traditional dish is known from home dinners and village feasts, prepared with carrots sautéed in butter with the addition of green peas and delicate broth. The dish has the natural sweetness of carrots, the freshness of peas, and the creaminess of butter (or cream if we want a creamy version). It looks appetizing thanks to the bright orange-green contrast and can be served as a standalone main dish with potatoes or buckwheat, or as a side to roasted meat. The recipe is simple, quick (about 20 minutes), and allows for minor seasonal modifications.

Ingredients Used

Ingredients (9)

Servings:
4
  • Carrot 5 szt. (~400 g)
  • Green peas 300 g
  • Onion 1 szt. (~150 g)
  • Butter 30 g
  • Vegetable broth 200 ml
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • 18% cream 60 ml
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~13.11 PLN (3.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Peel the carrot: cut off the ends and peel the skin with a peeler. On a cutting board, slice the carrot diagonally into pieces about 5 mm thick (diagonal cuts provide a larger surface area for frying and a nicer appearance). If you are using young carrots, you can leave the thin skin on and just clean the ends.

Ingredients: Carrot
Use a sharp chef's knife and a stable cutting board. Cutting at an angle makes for even sautéing; if you don't feel confident, cut straight slices of the same thickness.
2

Peel the onion: cut it in half, remove the ends and the skin. Chop it into small cubes — the pieces should be about 5 mm on each side. The cubes will allow the onion to quickly sauté and evenly release its flavor.

Ingredients: Onion
Use a small sharp grater or knife. If you don't like the strong smell, chop the onion close to the working stove, but be careful of the steam while frying.

Cooking

3

Heat a large skillet (24–28 cm in diameter) over medium heat. Add the butter and wait 30–45 seconds until it stops foaming but does not start to brown. Add the chopped onion and sauté for 3–4 minutes, stirring with a wooden spoon, until the onion becomes translucent and slightly clear. Then add the carrot and sauté together for 5–6 minutes, stirring every minute — the pieces of carrot should lightly brown at the edges, which will add flavor.

Ingredients: Butter, Onion, Carrot
Use a heavy-bottomed pan, wooden spoon, or spatula. Do not increase the heat too much — the butter should not burn. If the pan is too small, use a large pot so that the ingredients have enough space.
4

Pour in vegetable broth until it reaches the level of covering the carrots (about 200 ml). Reduce the heat to low/medium-low, cover the pan with a lid, and simmer for 8–10 minutes, until the carrots become tender. Check with a fork: the fork should go into the carrot with slight resistance, but the carrot should not fall apart.

Ingredients: Vegetable broth, Carrot
Use a lid to trap steam and speed up cooking. If the broth evaporates quickly and the carrot is still hard, add 2 more tablespoons of broth and continue simmering.
5

Add the frozen peas directly to the pan (do not thaw them beforehand) and cook uncovered for 3–4 minutes over medium heat, until the peas are tender but firm and intensely green. Stir gently to avoid crushing the peas.

Ingredients: Green peas
Fresh peas require 1–2 minutes shorter cooking time. Do not overcook the peas — they should retain their fresh texture.

Seasoning

6

Season with salt and pepper: add about 3 pinches of salt and 1 pinch of pepper, stir and taste. If you want a creamy version, now add 18% cream (60 g) and heat for 1–2 minutes, stirring until the sauce thickens slightly and coats the carrots and peas.

Ingredients: Salt, Black pepper, 18% cream
Add salt gradually — it's easier to add more than to take it away. If you're using a stock cube in the broth, remember that the finished broth may already contain salt.

Additions and serving

7

Chop the parsley and sprinkle it over the carrots with peas just before serving. Serve the dish hot, as a standalone main course with boiled potatoes or buckwheat, or as a side dish to roasted meat. Arrange the portion aesthetically so that the contrasting colors of the carrots and peas are visible.

Ingredients: Parsley
Use kitchen scissors or a sharp knife to chop the herbs. Keep a few whole leaves for decoration. Additionally, you can add a bit of grated horseradish or drizzle a small amount of lemon juice to enhance the flavor (optional).

Fun Fact

💡

Carrots with peas is a dish that has often appeared in Polish homes since the 19th century — this simple combination of vegetables was popular in rural cuisine due to the availability of ingredients and the versatility of serving.

Best for

obiad rodzinny codzienny obiad piknik (chłodniejsze podanie)

Tips

🍽️ Serving

Serve hot, with a portion of buckwheat or mashed potatoes. For a more elegant presentation, add thinly sliced smoked duck or sprinkle with toasted almond flakes. Instead of sour cream, use natural yogurt for a lighter version.

🥡 Storage

Store in the refrigerator in an airtight container for up to 2 days. When reheating, add 1–2 tablespoons of water or broth and heat on low to prevent the vegetables from drying out. Do not freeze after adding cream — the cream may separate.

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