Braised carrots, peas & onions in cream sauce

    These are great vegetables to serve with the Christmas turkey (see Roast Turkey with Celery Stuffing and Celery Sauce on this website).


    Be the first to make this!

    Ingredients
    Serves: 6 

    • 250 g baby onions, peeled, halved (if large)
    • 6 small carrots, peeled and cut into long, thin strips
    • 2 teaspoons brown sugar
    • Pinch each of salt and freshly ground black pepper
    • 2/3 cup chicken stock
    • 2 cups (250 g) frozen peas, thawed and drained
    • 2 tablespoons thick cream

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Put the onions in a large saucepan and add the carrots. Sprinkle with the sugar, salt and pepper and pour in the stock – it will not cover the carrots, but they will cook in the steam. Cover the pan and bring to the boil, then reduce the heat and simmer for 5 minutes, or until the carrots are just tender.
    2. Remove the lid from the pan and boil rapidly to reduce the stock by three-quarters. Add the peas and heat through. Stir in the cream and serve immediately.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (0)

    Reviews in English (0)

    Write a review

    Click on stars to rate
    See all 16 collections