Buttered Peas and Carrots
Erbsen und Karotten mit Butter: young sweet Austrian carrots and tender garden peas gently braised in foaming Alpine butter, a splash of broth, and freshly snipped flat-leaf parsley.
Ingredients
- • 350g sweet baby carrots, peeled and sliced into coins
- • 250g tender young garden peas (fresh or frozen)
- • 35g Austrian farm butter
- • 100ml vegetable or chicken stock
- • 1 tsp sugar
- • 1/2 tsp fine sea salt
- • 2 tbsp fresh flat-leaf parsley, finely chopped
- • Freshly cracked white pepper
Preparation Steps
Melt half the butter in a saucepan over medium heat. Add the sliced carrots, sugar, and salt, tossing to coat in the butter. Pour in the broth, cover, and simmer for 8 minutes until the carrots begin to tenderise.
Uncover the pan and add the sweet garden peas. Cook over medium heat for 4 to 5 minutes until the peas are plump and bright emerald green, and most of the liquid has reduced.
Add the remaining butter, swirling the pan continuously off the heat so the butter emulsifies with the remaining spoonful of broth into a glossy glaze coating the vegetables.
Season with freshly ground white pepper and fold in the chopped parsley. Transfer to a warmed side dish and serve with schnitzel or roasted veal.