Peas and Carrots
This classic vegetable combo has fallen out of favor, so we set out to revamp this sleeper of a side dish.
Why This Recipe Works
Peas and carrots cook at much different rates, so for the best version of this oft-frozen side dish, we had to find a way to cook the two in stages so as not to lose their individual characteristics. We started by cooking the carrots just long enough to soften them before adding the peas. To unlock the delicate, sweet flavor of the peas, we pureed 1 cup of them with some water and stirred the mixture into the pan right before the end of cooking (along with some butter and fresh herbs). This both united the two disparate vegetables and coated them with flavor.
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