English Peas with Carrot Puree

This is a new recipe that I recently dreamed up while carpooling from Irvine to the LBC. I had bought some English Peas and organic carrots at the farmer's market and wanted to do a twist on the classic peas and carrots pairing. The sweetness of the English peas balances the tangy carrot puree. The recipe is super simple.


  1. 2 C English Peas (shelled)
  1. 1 - 1 1/2 C carrots (about three small carrots, finely chopped)
  1. 2 C white wine (one that you would drink, don't be cheap)
  1. 2 cardamom pods
  1. 2 TBSP Earth Balance (or salted butter)
  1. pinch salt
  1. sugar (other other sweetener) to taste (I used a teaspoon)


Rinse peas and set aside.

Add wine to medium sauce pan and reduce to 75% over medium-high heat. Reduce heat to medium-low. Add carrots and cardamom pods to wine and season with a little salt. Cover carrots and cook for 10-15 minutes, or until carrots are very soft. Uncover and, if necessary, allow wine to reduce to 50% of original 2 C (i.e. just enough wine remaining to cover carrots). Remove from heat. Remove cardamom pods. Stir in a bit of sugar (not too much or you'll turn a savory dish into candy). Stir in butter until completely melted. Puree with food processor or hand-blender until light, fluffy and has a smooth consistency. Set aside.

Boil or steam peas in water until bright green and tender. Immediately submerse in ice-bath or strain and run peas under cold water to prevent over-cooking.

Plate peas and top with a dollop of the carrot puree. For extra fancy foo-fooery, transfer puree to frosting bag and pipette onto peas.

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