Reviving a Classic: Peas and Carrots Like Grandma Used to Make
When it comes to comforting, nostalgic side dishes, few can rival the humble peas and carrots. A staple of mid-century American meals, this sweet and savory duo is due for a comeback. With a few simple tweaks, you can elevate this classic combination to new heights.
The Magic of Shallots and Butter
The key to unlocking the flavor potential of peas and carrots lies in the addition of shallots and butter. Sweet and pungent, shallots add a depth of flavor that’s simply irresistible. Meanwhile, a pat of rich, creamy butter brings everything together, infusing the dish with a comforting warmth.
A Simple yet Satisfying Recipe
This easy recipe serves 8 and can be ready in just 30 minutes. With only 7 ingredients, it’s a cinch to whip up, even on the busiest of weeknights.
Ingredients:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 7 medium carrots, peeled and diced
- 2 medium shallots, peeled and chopped
- 1/4 cup water
- 1 pound frozen baby peas, thawed
- 1 tablespoon fresh Italian parsley leaves
Easy Steps to Perfection
- Heat and Melt: Combine butter and oil in a large frying pan over medium heat. Once the butter foams, add the carrots and shallots, seasoning with salt and pepper.
- Soften and Sizzle: Cook, stirring occasionally, until the shallots are translucent and soft, about 10 minutes.
- Add Liquid and Tenderize: Add water and continue cooking until the liquid evaporates and the carrots are tender, about 5-6 minutes.
- Peas Please: Add the peas and cook until heated through, about 3 minutes.
- Finishing Touches: Remove from heat, stir in parsley, season with salt and pepper, and serve hot.
This revamped peas and carrots recipe is sure to become a new family favorite. With its rich flavors and comforting warmth, it’s the perfect side dish to serve alongside your favorite TV dinner classics.
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