See the Recipe. Ariana Lindquist

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.

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.

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.

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