Best 8 Peas And Carrot Ribbons Recipes

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Peas and carrot ribbons are a delicious and nutritious combination of vegetables that make a great side dish or addition to a main course. They are easy to cook and can be prepared in a variety of ways, making them a versatile addition to any meal. Peas and carrot ribbons are a good source of vitamins, minerals, and fiber, making them a healthy choice for people of all ages.

Let's cook with our recipes!

PEAS AND CARROT RIBBONS



Peas and Carrot Ribbons image

Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 4

1 tablespoon butter
6 carrots (about 12 ounces), sliced into long strips with a vegetable peeler
Coarse salt and ground pepper
1 package (10 ounces) frozen peas, thawed

Steps:

  • In a medium saucepan, heat butter over medium. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes.
  • Add peas; cook, stirring occasionally, until heated through, 2 to 3 minutes more. Season with salt and pepper.

PEAS AND CARROTS



Peas and Carrots image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 tablespoons butter
4 big carrots, cut into small dice
16 ounces frozen peas
Salt and pepper
Fresh basil leaves, chopped

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.

ROASTED CARROTS AND PEAS



Roasted Carrots and Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Number Of Ingredients 0

Steps:

  • Preheat a rimmed baking sheet in a 450 degrees F oven. Quarter 1 1/2 pounds carrots lengthwise and toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1/2 teaspoon each ground coriander and ground ginger, and salt to taste. Spread on the hot baking sheet and roast 20 minutes; stir in 1 cup thawed frozen peas and roast 4 more minutes. Toss with chopped parsley and lime juice.

CREAMED PEAS AND CARROTS



Creamed Peas and Carrots image

Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. -Gayleen Grote, Battle View, North Dakota

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

4 medium carrots, sliced
2 cups frozen peas
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup heavy whipping cream

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Nutrition Facts :

BUTTERY PEAS AND CARROTS



Buttery Peas and Carrots image

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

2-1/2 cups baby carrots, halved lengthwise
2 tablespoons butter
1-1/2 cups frozen peas
2 tablespoons water
1 teaspoon sugar
Salt and pepper to taste

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



Creamed Peas And Carrots image

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

5 carrots, cubed
10 ounces fresh peas or 10 ounces frozen peas
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
paprika

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

PEAS AND CARROT RIBBONS



Peas and Carrot Ribbons image

Make and share this Peas and Carrot Ribbons recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 4

1 tablespoon butter
6 carrots, sliced into long strips with a vegetable peeler (12 ounces total)
coarse salt and pepper
1 (10 ounce) package frozen peas, thawed

Steps:

  • Heat butter over medium heat in a medium saucepan.
  • Add carrots; season with salt and pepper.
  • Cook, stirring occasionally, until crisp tender (about 6-8 minutes).
  • Add peas and cook until heated through, about 2-3 more minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 117.5, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 165, Carbohydrate 18.4, Fiber 5.8, Sugar 7.9, Protein 4.6

CARROT AND PEAR SAUCE



Carrot and Pear Sauce image

I made this for my daughter initially but became a family favorite quickly. The sauce can be pureed to whatever consistency you prefer, our family likes this better as a smooth puree.

Provided by lucky

Categories     Side Dish

Time 30m

Yield 4

Number Of Ingredients 5

4 carrots, peeled and chopped
2 pears - peeled, cored, and chopped
¼ cup water
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

  • Stir carrots, pears, water, sugar, and cinnamon together in a saucepan over medium heat. Cover the saucepan with a lid and cook until carrots are soft, 15 to 20 minutes. Cool and mash with a fork or potato masher to desired consistency.

Nutrition Facts : Calories 110.2 calories, Carbohydrate 28.4 g, Fat 0.3 g, Fiber 5 g, Protein 1 g, Sodium 43.6 mg, Sugar 19.4 g

Tips:

  • Choose fresh, tender peas and carrots. Avoid peas that are wrinkled or discolored, and carrots that are limp or have brown spots.
  • Use a sharp knife to julienne the carrots. This will help to create thin, even ribbons that will cook evenly.
  • Blanch the peas and carrots before stir-frying. This will help to preserve their color and nutrients.
  • Use a well-seasoned wok or skillet. This will help to prevent the vegetables from sticking.
  • Stir-fry the vegetables over high heat. This will help to create a slightly charred exterior and tender-crisp interior.
  • Add a splash of water or broth to the wok or skillet if the vegetables start to stick.
  • Season the vegetables with salt, pepper, and other spices to taste.
  • Serve the peas and carrot ribbons immediately, while they are still hot and crisp.

Conclusion:

Peas and carrot ribbons are a delicious and healthy side dish that can be enjoyed as part of a variety of meals. They are also a great way to add some color and nutrition to your plate. With just a few simple ingredients and a little bit of time, you can easily create this tasty dish at home. So next time you're looking for a quick and easy side dish, give peas and carrot ribbons a try!

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