CookEat Recipe

Carrots and Peas Française

Name: Carrots and Peas Française
Ingredients: 8 Carrot — Very small carrots, sliced; 2 Branch Parsley — Parsley branches for braise; 2 Onion — Very small onions; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 2 Saltspoon (source measure) White pepper — White pepper; 1906 source measure retained without conversion; source unit: saltspoon; 1 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 14 Gramme Butter — Butter for braise; 237 Millilitre Water — Hot water, source alternative to white broth; 237 Millilitre Cooked pea — Cooked hot green peas; 14 Gramme Butter — Butter for finish; 1 Teaspoon Parsley — Chopped parsley for finish; 1906 source measure retained without conversion

Small sliced carrots braised with peas, butter and parsley.

Type: Side dish

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Clean and slice eight tiny carrots about 6 mm thick. Combine with two parsley branches, two tiny onions, salt, pepper, sugar, first butter and hot water.
Step 2
Cook gently on the range five minutes, then place the saucepan in the oven about twenty-five minutes until carrots are tender. The source does not instruct covering this pan.
Step 3
Remove whole onions and parsley branches. Add already cooked hot peas and second butter, heat about half a minute, transfer to hot dish and sprinkle with chopped parsley.

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