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.
Puréed Carrots with Orange and Ginger
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.