Sweet & Sour Carrots and Peas
"Great way to get kids to eat their vegies."
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 500 g fresh carrots
- 1 kg frozen peas
- 1 tablespoon sugar
- 30 g butter
- 1 tablespoon sugar
- 1 tablespoon plain flour
- 1 tablespoon white vinegar
directions
- Peel and slice carrots very thinly.
- In a saucepan, add water and thinly sliced carrots with 1 tablespoon sugar.
- Simmer until very soft.
- Whilst the carrots are cooking, simmer peas gently in a large saucepan. DO NOT overcook.
- When carrots are almost ready, over a low heat slowly melt butter in a skillet, add 1 tablespoon sugar, stir until mostly disolved. Add 1 tablespoon plain flour and stir into a paste.
- Drain peas and return to the pot. Drain carrots and add them to the peas.
- Add 1 tablespoon vinegar to butter paste in skillet and stir quickly. Remove immediately and add the paste to the carrots and peas.
- Put lid on carrot and pea mixture and shake the saucepan to mix the ingredients. The carrots will break up, combine with the butter paste and coat the peas.
- Keep covered until served. It will remain hot.
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RECIPE SUBMITTED BY
I was raised with Polish parents and learnt how to cook with balanced flavours and using different textures.
Meals need to be balanced so that each food tastes great on its own as well as with the other foods on the plate.
Colour, flavour, texture, odour and presentation are all important.
The meal must have appeal before the cooking starts and must seduce the diner all the way to the last morsel.
My family will always devour my Sweet & Sour Grated Hot Beetroot, my Crumbed Rissoles, my Sweet & Sour Carrots and Peas.
My pet peeve is chewy steak, over cooked meat and under cooked chicken.
My quirks are that I must use small containers to separate my ingredients even though I will mix them together in the first step.
