Braised carrots, peas & onions in cream sauce

Braised carrots, peas & onions in cream sauce


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

Lynn Cole

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

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.

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