southsidekitchen.com
Braised Dutch Carrots and Baby Peas
The perfect accompaniment to a hearty winter's meal. A quick and simple recipe that's healthy and filling.
Ingredients
- 10 g unsalted butter
- 1 bunch Dutch carrots
- 300 ml chicken stock
- 400 g frozen baby peas
- 5 sprigs thyme, roughly chopped
- sea salt, to season
- black pepper, to season
Instructions
- Trim the tops off the Dutch carrots leaving about 2-4cm of the green stem intact. Thoroughly wash the carrots, scrubbing to remove any stringy bits. Using a toothpick, remove any dirt from around the top of the carrot at the base of the green stem. Finally, trim off any stringy root parts from the end of the carrots.
- Place a knob of butter in a large non-stick frying pan and melt on medium-high heat. Add the carrots and season with salt and pepper. Cook for about 10 minutes, shaking the pan occasionally to brown the carrots on all sides.
- Pour in the chicken stock and cook the carrots for 3-5 minutes until they start to soften. Add in the baby peas and thyme sprigs. Cook in the stock, shaking the pan occasionally, until the liquid has reduced to almost nothing. Serve immediately.
Notes
- Make it vegetarian: Swap the chicken stock for vegetable stock.