Peas Love Carrots: The Recipe

Sponsored Results

add to shopping list Ingredients

8 ounces fresh or frozen peas
4 medium-diced carrots
Small handful mint leaves
2 strips diced bacon
1 tablespoon orange zest
1/2 teaspoon garam masala
To taste salt
To taste pepper

Preparation

Heat a medium skillet over medium heat for a few seconds before adding the diced bacon (I actually like to use kitchen shears for this and cut directly over the pan). Fry bacon until crisp and then remove. Add carrots to the bacon drippings and sauté for 7 minutes then reduce to low and add shallots with a sprinkling of salt. Salt removes moisture from vegetables so it's good here because you want to soften the shallots, not sauté them which would add some bitterness in this case. After about 5 minutes the shallots will be translucent and carrots will have given up some tasty juices. Turn the heat back to medium and add the rest of the ingredients and return the bacon. Sauté until the peas are cooked but not soggy (about 5 mins).

Substitutions:
Fresh mint - Fresh tarragon or dry dill. Dry mint is a no-no as it doesn't retain a fresh taste very well.
Shallot - 1/2 yellow or sweet onion
Bacon - Butter & shaved Parmesan or coconut oil & soy parm (vegans)
Orange zest - a splash of orange juice
Garam masala - ground allspice and cinnamon

Post a Question or Comment

Post A Review