Peas and carrots remind me of my elementary school lunch line, where cafeteria workers served the vegetables from industrial-sized cans. I never cared for the combination then, but I’ve grown to love the pairing now. Peas and carrots, both sweet and both hallmarks of spring, make a nice marriage, particularly when gently steamed until their flavors bloom without becoming muddy from overcooking. I like to serve them with cream, mint, and parsley.
SERVES 4 TO 6
INGREDIENTS
- 1½ pounds carrots, peeled and cut into ¼-inch dice
- 1 pound English peas, shelled (1 cup)
- 2 tablespoons heavy cream, preferably raw
- ½ teaspoon finely ground unrefined sea salt
- ¼ teaspoon ground white pepper
- 2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh curly parsley
INSTRUCTIONS
- Pour the carrots and peas into a steamer basket and steam them over rapidly boiling water until crisp-tender, about 10 minutes.
- Transfer them to a serving bowl.
- Stir in the cream, salt, white pepper, mint, and parsley.
- Serve warm.
