HONEY-BUTTER PEAS AND CARROTS
This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Side Dishes
Time 5h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
BUTTERY PEAS AND CARROTS
This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
PEAS AND CARROTS SMASH CAKE
If you're looking to sneak some fruits and veggies into baby's first sweet treat, this round smash cake is your best bet. Mix bananas in to the batter and combine pureed carrots, cream cheese and yogurt for the frosting. Top the cake with peas for a precious pop of color.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 8x4-inch loaf pan with shortening or cooking spray, and place paper baking cup in each of 18 regular-size muffin cups.
- In large bowl, beat cake mix, bananas, oil, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Place 1 3/4 cups batter into loaf pan. Spoon remaining batter into muffin cups.
- Bake loaf cake 35 to 40 minutes and cupcakes 18 to 23 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes. For easier handling, refrigerate or freeze loaf cake 30 to 60 minutes or until firm.
- In small bowl, beat cream cheese and yogurt with electric mixer on medium speed until creamy and smooth. Stir in baby food until well blended.
- Trim rounded top off loaf cake. Using 3-inch biscuit cutter, cut 2 rounds from loaf cake. Place one round cake cut side up on plate. Spread cut side with cream cheese frosting. Top with remaining round cake, cut side down.
- Frost sides and top of cake with cream cheese frosting. Decorate with peas.
- Use remaining frosting to frost cupcakes, if desired. Store cake and cupcakes loosely covered in refrigerator.
Nutrition Facts : Fat 1 1/2, ServingSize 1 Serving, TransFat 0 g
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
SMASHED BUTTERY PEAS
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound frozen peas with 4 tablespoons each butter and water and 1/2 teaspoon salt in a saucepan over medium heat until soft, 12 to 15 minutes. Uncover and smash with a potato masher to make a chunky puree. Stir in 1/2 teaspoon each lemon zest and pepper. Season with salt and thin with 2 to 3 tablespoons water.
GLAZED CARROTS WITH PEAS
Use richly flavoured Chantenay carrots for this simple recipe to spruce up your veg
Provided by Good Food team
Categories Dinner, Side dish, Vegetable
Time 20m
Number Of Ingredients 5
Steps:
- Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
- Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.
Nutrition Facts : Calories 149 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.85 milligram of sodium
QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING
A bright side dish featuring spring seasonal produce like carrots and snap peas will perk up any Easter dinner table or buffet. The fact that it can serve a crowd while taking only 30 minutes from start to finish makes it a superstar side for special springtime occasions.
Provided by Greg Lofts
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 30m
Yield Serves 10 to 12
Number Of Ingredients 7
Steps:
- Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
- Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
- Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.
CREAMED PEAS AND CARROTS
Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts :
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Estimated Reading Time 7 mins
- Crumble the cake in a large baking dish and remove any hard edges or brown pieces. Only use the white fluffy interior of the cake. Divide the crumbs between two bowls and add 1 tablespoon of buttercream to each bowl. Add green food color to one bowl and orange to the other. Stir together or knead well with hands (use gloves) until the color is consistent.
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