Besides spinach, we tried English peas in our garden this spring. It was fun to taste test in the garden to determine if they were ready to pick. Come to find out, there is a point when they are not too small and not too large.
At this just-right point, they are super sweet and taste like no other pea, frozen or canned. They are delicious straight off the plant, but Nana wanted to share this recipe that can be used on frozen store-bought peas as well. In fact, Nana doesn’t really call this a recipe, but simply an easy way to enjoy fresh vegetables. She serves corn, cauliflower, yellow squash, or just peas or carrots in the same manner.
- 2 cups English peas (fresh or frozen)
- 2 cups carrots, peeled and diced
- 1 ½ cups cream
- 1 tablespoon butter
- salt and pepper to taste
- Boil peas in salted water until soft. Drain water and set aside.
- Boil carrots in salted water until soft. Drain water.
- Combine peas and carrots in a pan. Add cream and butter. Bring to a boil. Simmer about a minute.
- Add salt and pepper to taste.