Side Dishes, Vegetables

Carrots and Peas

There wasn’t a written-down recipe for this. I learned it by osmosis from being in Mom’s kitchen. It was a commonly served vegetable accompaniment to almost any meal in the Stein household (the amounts here are as adapted for our small family), and is the only way I’ve ever really liked carrots cooked except as part of another dish.

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Carrots and Peas

1 pound carrots

1 cup frozen peas

2 tsp butter

1 cube chicken bouillon

1/2 cup water

Peel and slice a pound of carrots. Saute in 2 teaspoons of butter in a pan with a lid (a saucepan or saute pan works equally well) until carrots are glistening and butter begins to take on an orange color in the bottom of the pan.

Dissolve bouillon cube in half cup hot water and pour over carrots. Cover and cook until carrots are beginning to soften (about 10 minutes).

Add peas. Continue cooking for another 5 minutes or so, until carrots are cooked to desired tenderness, and peas are hot through.

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Is there a vegetable you only like served a certain way?


4 thoughts on “Carrots and Peas

  1. Vera says:

    Ten minutes seems like a long time to cook carrots this way unless they are cut really thick or you may want the vegetable more than al dente. Let me know if I’m wrong…


    • They aren’t cooked hard by this method- 10 minutes yielded a soft but not mushy carrot- this is simply how they were cooked and how they came out when I learned from the master. You can adjust to your taste for doneness, certainly. We’re having fun walking down memory lane with these recipes!


      • Vera STRITZEL says:

        Have you come across her recipe for Lemon Meringue pie? She was able to use fresh, juicy lemons when they lived in California. It was the best I’ve ever had.

        Sent from my iPhone



      • That wasn’t a regular family treat, so we haven’t found a favorite well-worn recipe. You were the lucky recipient of something quite special from the family’s time in California, it sounds like!


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