Carrots with PeasBeginner
EasterPolishSideSnacksVegetarian

Carrots with Peas

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Carrots with peas is a classic polish vegetable side dish prepared from cooked carrots combined with green peas and finished with butter and flour for a delicate creamy texture. Proper cooking keeps vegetables tender while preserving color and natural sweetness. Dish is simple comforting and commonly served with meat fish or vegetarian mains

By Karel R.
Total30 mins
Prep10 mins
Cook20 mins
Servings4
DifficultyBeginner

Preparation

7 steps · tap a step to mark it done

  1. Peel carrots and slice them into small even pieces. Uniform size allows carrots to cook evenly without falling apart.

  2. Place carrots in a pot and pour in water. Add a pinch of salt and cook until carrots are soft but not mushy. Cooking water should reduce slightly and stay in pot.

  3. Add frozen peas directly to hot carrots. Cook together for a few minutes until peas are heated through and bright green.

  4. In a small pan melt butter gently. Add flour and stir continuously to form a smooth roux. Cook briefly so flour loses raw taste but does not brown.

  5. Add roux to carrots and peas. Stir gently until vegetables are coated and sauce thickens evenly.

  6. Season with salt and a small amount of sugar. Sugar balances natural bitterness and enhances carrot sweetness.

  7. Cook for another minute stirring carefully. Remove from heat and serve warm. ENJOY!

Cook’s note

Carrots should be tender but hold shape
Frozen peas keep better color than canned
Roux should stay pale for delicate flavor
Season gradually and taste at the end

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