Carrot and Pea Melange
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons peanut oil
- 1large onion (10 ounces), peeled and coarsely chopped (1¾ cups)
- ¾pound carrots (about 6 medium size), peeled and cut into sticks 2 inches long and ½-inch thick (2½ cups)
- ¼teaspoon Italian seasoning
- ¾teaspoon salt
- ⅛teaspoon freshly ground black pepper
- 1package (10 ounces) frozen petite or tiny peas
- 1tablespoon unsalted butter
Nutritional analysis per serving (6 servings)
140 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 4 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil over high heat until hot, but not smoking, in a sturdy saucepan. Add the onions, and cook until they are lightly browned, about 2 minutes.
- Step 2
Add 1 cup of water, the carrots and the Italian seasoning to the saucepan, cover, and boil gently for 10 minutes. Add the salt, pepper and peas, and bring the mixture to a boil. Boil for 2 minutes, then stir in the butter. Serve.
- This dish can be made ahead and reheated at serving time. For the best taste, don't add the butter until just before serving.
Private Notes
Comments
Delicious!! I warmed the butter with honey and mixed through just before serving. Excellent and extremly easy.
This is so nice, will try and I know I will like it very much. I just may add a dash of balsamic/honey glaze to the carrots before tossing in the peas, which I will barely warm when I add them.