Best 8 Lemon Butter Peas With Shredded Carrots Recipes

BUTTERY PEAS AND CARROTS

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.

QUICK CARROTS AND SNAP PEAS WITH LEMONY MUSTARD DRESSING

Steps:

• Whisk together mustard and lemon zest and juice. Season generously with salt and pepper and slowly whisk in oil.
• Combine carrots, butter, 1/2 cup water, and 1 1/2 teaspoons salt in a large straight-sided skillet or wide, shallow pot. Bring to a boil, then cover, reduce heat to medium, and simmer 5 minutes. Uncover and cook, stirring occasionally, until carrots are just tender but holding their shape, 5 to 7 minutes more.
• Stir in snap peas and continue cooking just until peas have turned crisp-tender and bright green, about 2 minutes. Remove from heat and carefully drain any liquid remaining in skillet; toss with half of mustard dressing and season to taste. Serve, with remaining dressing on the side.

SNOW PEA & CARROT SAUTE

Steps:

• In a large skillet, saute snow peas in butter for 3 minutes. Add carrots and garlic; saute 1-2 minutes longer or until vegetables are crisp-tender. Add remaining ingredients; heat through.

LEMON COUSCOUS WITH PEAS AND CARROTS

Steps:

• Bring broth and 1/4 cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel and butter; stir until melted and smooth. Remove from heat, cover and let stand 5 minutes. Fluff with fork. Season with salt and pepper; serve.

SAUTEED CARROTS

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

LEEKS & PEAS IN LEMON BUTTER

Steps:

• Boil the leeks in salted water for 6 mins until tender, but still holding their shape. Drain, leaving a little water in the pan, then return the leeks to the pan. Place over a low heat and stir in the peas and butter, cooking until the butter has melted and the peas are hot. Add the lemon juice, season with salt and pepper and serve straight away.

QUICK AND EASY CARROT AND CHICKPEA SALAD

Steps:

• Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.

LEMON-GLAZED CARROTS

Steps:

• Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until carrots are tender, about 8 minutes. Drain.
• Heat butter in a skillet over medium heat; cook and stir carrots, brown sugar, and lemon juice in the melted butter, stirring often, until sugar has dissolved, 2 minutes.