Eleven of SAVEUR magazine’s favorite recipes for fresh peas and carrots, including flavorful peas braised with dill and onions and maple-glazed carrots. Don’t forget carrot cake for dessert.
Fresh Peas with Lettuce and Green Garlic
This side dish from Andrea Reusing’s Cooking in the Moment: A Year of Seasonal Recipes (Clarkson Potter, 2011) is the essence of summer: emerald green vegetables cooked together briefly, until their flavors just meld. See the recipe for Fresh Peas with Lettuce and Green Garlic »
Truffled Gnocchi with Peas and Chanterelles
The secret to making these pillow-soft gnocchi (from Boston’s Sportello) is to knead the dough as little as possible; if it’s overworked, the gnocchi become gluey and tough.
Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.
Roasted Carrot and White Bean Dip
Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.
Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding.