CookEat Recipe
Stewed Carrots and Peas
Tender carrots and peas in a lightly sweetened butter and vinegar sauce.
Method
Steps
Step 1
Peel and dice the carrots into roughly 1.5 cm pieces. Boil in lightly salted water until just tender, about 12–18 minutes; reserve 120 mL cooking water and drain.
Step 2
Brown the flour in the butter over medium heat, stirring. Whisk in the reserved water, vinegar and sugar; bring to a brief boil until lightly thickened.
Step 3
Fold in carrots, cooked peas, parsley and pepper. Simmer gently for the book's ten minutes, stirring to coat; taste and adjust only after the sauce is cooked. Serve hot.
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