Best 7 Frozen Peas And Carrots Recipes
When it comes to cooking frozen peas and carrots, there are many ways to prepare this versatile dish. Whether you're looking for a simple side dish or a hearty main course, there's a recipe out there that will suit your needs. From classic buttered peas and carrots to creative stir-fries and casseroles, the possibilities are endless. So, if you have a bag of frozen peas and carrots in your freezer, it's time to get creative in the kitchen and whip up a delicious and nutritious meal.
Check out the recipes below so you can choose the best recipe for yourself!
PEAS AND CARROTS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.
FROZEN PEAS AND CARROTS
Making frozen peas and carrots is easy and can be delicious too! Don't eat bland and boring veggies. Try these!
Provided by Alli
Categories Side Dish
Time 13m
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a medium skillet.
- Bring to a simmer.
- Simmer uncomverd for 5-8 minutes, or until all the water is almost evaporated.
Nutrition Facts : Calories 97 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 409 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
PEAS AND CARROTS
Steps:
- Gather the ingredients.
- Rinse the carrots, drain them, and place in a medium saucepan.
- Cover the carrots with cold water. Bring to a boil over high heat. Boil for 2 minutes, then turn off the heat. Let the carrots stand in the hot water for another 3 minutes.
- Test a carrot. If it's tender, continue with the recipe. If not, let stand 2 to 4 minutes longer in the hot water.
- When the carrots are tender, add the frozen peas to the saucepan and put the pan back on high heat. Cook for 2 minutes.
- When the peas are hot, drain the vegetables well and return to the saucepan.
- Add the butter. Toss the vegetables in the pan over medium heat to melt and coat. Season the peas and carrots to taste with salt and pepper.
- Serve immediately and enjoy.
Nutrition Facts : Calories 142 kcal, Carbohydrate 18 g, Cholesterol 15 mg, Fiber 6 g, Protein 5 g, SaturatedFat 4 g, Sodium 115 mg, Sugar 8 g, Fat 6 g, ServingSize 4-6 servings, UnsaturatedFat 0 g
BLACK-EYED PEAS WITH CARROTS AND CASERTA
A refreshing Mediterranean dish! Black-eyed peas with carrots and caserta. Perfect choice for vegans and vegetarians! If you like fish, you can add some smoked tuna or sardines.
Provided by Mothersagenda
Categories Side Dish Vegetables Squash Summer Squash
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Place black-eyed peas in a large pot and cover with 6 cups water. Bring to a boil. Add lemon slices and sugar; simmer until black-eyed peas start to soften, about 30 minutes. Drain and rinse.
- Return black-eyed peas to the pot. Cover with 1 inch water. Bring to a boil. Simmer until almost tender, 30 to 40 minutes. Add zucchini, carrots, and salt. Simmer until black-eyed peas and carrots are soft, 20 to 50 minutes.
- Garnish black-eyed peas with tomatoes, onion, olive oil, lemon juice, and capers.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 54.5 g, Fat 5.7 g, Fiber 10.3 g, Protein 19.5 g, SaturatedFat 0.9 g, Sodium 90.6 mg, Sugar 9.8 g
CREAMY PEAS-N-CARROTS CASSEROLE
Carrots, peas, and onions get together in this creamy, cheesy casserole. What a delicious way to eat your veggies!!
Provided by TGirl
Categories Vegetable
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
- Add onions, bring to a boil, and then reduce heat.
- Cover pan and allow to simmer for 5 minutes and then drain.
- Add peas to carrots and toss.
- In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
- In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
- Gradually add milk, stirring constantly.
- Bring milk to a boil, and stir for 2 minutes.
- Pour milk mixture over vegetables.
- Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
- Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.
Nutrition Facts : Calories 219.3, Fat 12.8, SaturatedFat 7, Cholesterol 32.2, Sodium 474, Carbohydrate 19.1, Fiber 3.1, Sugar 4.8, Protein 7.9
BUTTERY PEAS AND CARROTS
This simple side dish is one you'll rely on often to serve with a variety of main courses. The hint of sugar brings out the vegetables' natural sweetness.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.
Nutrition Facts : Calories 127 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 188mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.
CREAMED PEAS AND CARROTS
Make and share this Creamed Peas And Carrots recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook carrots in water to cover until tender.
- Add peas; cook 5 more minutes.
- Melt butter in saucepan.
- Add flour, salt, and pepper.
- Slowly stir in milk.
- Bring to a boil, boil 1 minute.
- Drain carrots and peas, mix with creamed mixture.
- Heat through.
- Put in serving bowl; sprinkle with paprika.
Nutrition Facts : Calories 144.6, Fat 6.4, SaturatedFat 3.9, Cholesterol 18.7, Sodium 482.4, Carbohydrate 17.1, Fiber 4.1, Sugar 5.2, Protein 5.5
Tips:
- Choose high-quality frozen peas and carrots: Look for brands that use fresh, young peas and carrots that are flash-frozen to preserve their nutrients and flavor.
- Thaw frozen peas and carrots before cooking: This will help them cook more evenly and prevent them from becoming mushy. You can thaw them in the refrigerator overnight, in a bowl of cold water for about 30 minutes, or in the microwave on the defrost setting.
- Cook frozen peas and carrots in a variety of ways: You can boil, steam, sauté, or stir-fry them. Boiling is the simplest method, but steaming or sautéing will help them retain more of their nutrients and flavor. Stir-frying is a great way to add a bit of crunch to your dish.
- Season frozen peas and carrots to taste: A simple seasoning of salt and pepper is all you need to bring out their natural flavor. You can also add other herbs and spices, such as garlic, onion, thyme, or rosemary.
- Use frozen peas and carrots in a variety of dishes: They can be added to soups, stews, casseroles, salads, and pasta dishes. They're also a great addition to stir-fries, omelets, and quiche.
Conclusion:
Frozen peas and carrots are a versatile and affordable ingredient that can be used in a variety of dishes. They're a good source of vitamins, minerals, and fiber, and they're a great way to add color and flavor to your meals. With a little planning, you can easily incorporate frozen peas and carrots into your weekly menu.
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