Balsamic peas & peppered carrots
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Balsamic vinegar makes peas much sweeter. Choose baby carrots at the supermarket if you can, they're crunchier!
Ingredients
- 300g (11oz) shelled peas (approx 750g (1lb 9oz) unshelled)15g (1/2oz) butter
- 125ml vegetable stock
- 2tbsp balsamic vinegar
- Handful of roughly-chopped mint
- 250g (9oz) carrots, scraped or peeled, if required
- Pinch sugar
- 1tbsp extra virgin olive oil
- 1tsp crushed mixed peppercorns
Method
- Melt the butter in a pan, add the peas and coat them. Pour in the stock and season. Cover and simmer for a further 3-4 minutes until the peas are just tender.
- Remove the lid, increase the heat and boil for 1 minute to reduce the cooking juices by half.
- Transfer to a serving dish, drizzle with the vinegar, stir in the mint and serve straight away.
- Place the carrots in a saucepan of boiling water, season and add the sugar. Bring back to the boil and simmer for 5-7 mins or until they are just tender. You can test this with the point of a sharp knife.
- Transfer to a serving dish, drizzle over the oil and scatter with the peppercorns.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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