Peas And Carrots Recipe | Creamy Classic Vegetable Side Dish for Dinner
Tender carrots and bright peas simmer in a light, silky cream sauce with butter, aromatics, and a splash of lemon. A quick, comforting side that pairs with almost any main.
Ingredients
Ingredients
- Unsalted butter
- Olive oil
- Yellow onion, finely chopped
- Garlic, minced
- Carrots, peeled and sliced into 1/4-inch coins
- Peas (fresh or frozen)
- Low-sodium chicken or vegetable broth
- Heavy cream (or half-and-half for lighter)
- All-purpose flour (or cornstarch for gluten-free)
- Dijon mustard
- Fresh parsley or dill, chopped
- Kosher salt
- Freshly ground black pepper
- Fresh lemon zest
- Fresh lemon juice
Instructions
Instructions
- Peel and slice the carrots into even coins, finely chop the onion, and mince the garlic.
- Heat a large skillet over medium heat with olive oil and butter until the butter melts.
- Add the onion with a pinch of salt and cook until translucent, then stir in the garlic briefly until fragrant.
- Add the carrots with a little salt and cook, stirring often, until just tender at the edges, adding a splash of broth if the pan looks dry.
- Sprinkle flour over the vegetables, stir to coat, and cook for about 1 minute.
- Slowly pour in the broth while stirring to smooth out any lumps and form a light sauce.
- Stir in the cream and the peas, reduce heat to medium-low, and simmer until the peas are bright and the sauce lightly thickens.
- Season with Dijon, pepper, and lemon juice and zest, then taste and adjust salt.
- Fold in chopped parsley or dill; loosen with a splash of warm broth if too thick or simmer a bit longer if too thin.
- Serve warm, optionally garnished with extra herbs and a small pat of butter.
Notes
Use frozen peas straight from the freezer; fresh peas may need a minute or two more. Keep heat at medium to prevent the cream from splitting and to maintain vibrant peas. Slice carrots evenly for consistent texture. For gluten-free, thicken with cornstarch instead of flour. Adjust richness with half-and-half, or use dairy-free cream alternatives and olive oil or vegan butter.