Braised carrots, peas & onions in cream sauce
40 minutes
These are great vegetables to serve with the Christmas turkey (see Roast Turkey with Celery Stuffing and Celery Sauce on this website).
Lynn Cole
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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
- 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.
- 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.
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