It's so easy turning frozen peas and carrots into a classic delicious side dish loved by everyone. And I find that adding a potato to the mix, and using olive oil instead of butter, improve the flavor and makes the final dish more versatile, yummy and perfect as a quick meal, too.
Course: Side Dish
Keyword: peas and carrots
2Tbsps olive oil
1shallot or small white onion, finely sliced
1large potato, cut into cubes (optional)
16 oz (450 grams)carrots, peeled and cut into slices or cubes*
¼ cup(60 ml)water or low sodium vegetable broth
16 oz (450 grams)frozen peas
black pepperto taste
Finely slice the shallot and cut the carrots and the potatoes into pieces that are all the same size.
Warm the olive oil in a large frying pan (I use this non-stick 12" pan ) and saute' the shallot for a couple of minutes.
Stir in the carrots and the potato, cover with a lid, and cook over medium heat for about 15 minutes, stirring frequently. During cooking, add water or broth gradually to prevent the veggies to stick to the pan.
Stir in the peas, salt and pepper. Stir well to combine and cook for a further 5 minutes until the peas are tender. Add a touch of extra water to keep the veggies moist if needed.
Taste, adjust the seasoning according to your liking, and serve warm with a drizzle of olive oil if you like.