Peas and Carrots "German Style"

Peas and carrots mixed together always bring me back to my childhood. It was my absolutely favorite vegetable my mom prepared, and to this day, it holds a special place in my heart. It is a super kid friendly vegetable mix, and my children have loved it since they were little babies and were able to start eating table food. This is another one of my mom's recipes that I made sure to acquire as soon as I moved out, and it has been a staple in our home ever since.

The dish is reminiscent of creamed vegetables without the heaviness. It starts by sauteing diced onions in a bit of olive oil. Cleaned, chopped carrots are added and sauteed for a minute. A little bit of water is added along with a vegetable bouillon cube, salt, and pepper. Frozen peas are thrown into the mix, and everything is cooked until the carrots are soft, but still have a bit of bite left to them (nothing worse than mushy vegetables). A couple tablespoons of heavy cream along with freshly chopped parsley add the finishing touch. This recipe is certainly not difficult to fix, chopping the vegetables will be the hardest "chore" in this dish. After that, it is finished in no time.

I especially like to serve this along side mashed potatoes or simple boiled potatoes and a protein. Anything from a steak, to chicken or pot roast will be delicious. It is a very mild vegetable that is always incredibly well received, and despite the few ingredients, it tastes fresh and flavorful. So, if you are still guilty of heaving canned peas and carrots in your pantry, go ahead, and try this from scratch version, you might never go back to store bought again!

Peas and Carrots "German Style"

(Print this Recipe)

Ingredients:

1 tablespoon olive oil

1/2 medium onion, finely chopped

2 cups carrots, diced

1 cup water

1 vegetable bouillon

Salt and pepper to taste

2 cups frozen peas

2 tablespoons heavy cream

2 tablespoons fresh parsley, minced

Directions:

In a medium saucepan over medium-high heat, add onion to the olive oil and saute until the onion turns translucent and slightly soft. Add the carrots and cook for another minute. Add water, vegetable bouillon, salt, and pepper. Bring to a boil, add the frozen peas, turn down heat and simmer for about 5-10 minutes or until the carrots have the desired consistency. Add the heavy cream and parsley, taste for seasonings and serve!

A Susi's Kochen und Backen Family Recipe