Our Favorite Recipes for Peas and Carrots Published Aug 28, 2009 8:00 AM Food See the Recipe Ariana Lindquist SHARE 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. Quinoa Salad with Snap Peas, Scallions, and Mint Quinoa Salad with Snap Peas, Scallions, and Mint Brown Butter, Peas, and Mint Omelette Brown Butter, Peas, and Mint Omelette Maple-Glazed Carrots 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. Moroccan Carrots with Aleppo Pepper and Mint Moroccan Carrots with Aleppo Pepper and Mint Classic Carrot Cake This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake » Shredded carrots turn soft and sweet in this cardamom-spiced rice pudding. Walnut Carrot Cake with Coconut Cream Cheese Frosting Surprisingly airy and light, this cake could have been a souffle in a previous life. Naturally gluten-free, the batter gets its lift from egg whites, its rich stability from walnut flour, and its moistness from grated carrot and pineapple. Swathed in velvety cream cheese frosting and a cloud of sweet white coconut, this version of the classic was developed for us by Judy Haubert. Get the recipe for Walnut Carrot Cake with Coconut Cream Cheese Frosting MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. READ NOW RELATED Sheldon Simeon’s Essential Hawaiian Pantry Everything you need to start cooking like an... RELATED 10 Hawaiian Recipes to Transport You to the Islands Bring that beach vacation home.