- Preparation
- 10 min
- Cooking
- 10 min
- Chilling / resting
- None
- At service
- 10 min
Working estimates for the original recipe. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 400 g carrots
- 200 g frozen peas
- 25 g butter
- salt and black pepper
Method
- Peel and slice carrots. Simmer in water for 8–10 minutes until tender, adding peas for the final 3 minutes.
- Drain, toss with butter and season.
Make ahead
Prepare carrots ahead; cook vegetables just before serving.
Ingredient notes & kitchen guidance
Ingredients include: Milk. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Kitchen-testing edition. Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.