Honey Butter Peas And Carrots Recipes

HONEY-BUTTER PEAS AND CARROTS

Honey-Butter Peas and Carrots image

This classic combination of peas and carrots is enriched with a handful of flavor enhancers. Slow cooking allows the ingredients to meld for maximum richness. -Theresa Kreyche, Tustin, California

Provided by Taste of Home

Categories Side Dishes

Time 5h35m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 pound carrots, sliced
1 large onion, chopped
1/4 cup water
1/4 cup butter, cubed
1/4 cup honey
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried marjoram
1/8 teaspoon white pepper
1 package (16 ounces) frozen peas

Steps:

In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 106 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 293mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

HONEY BUTTER PEAS & CARROTS (SLOW COOKER)

Honey Butter Peas & Carrots (Slow Cooker) image

Peas and carrots always go together well as a side dish, this recipe lets the flavor blend with the slow cooker. For this I used my small 3 1/2 quart slow cooker.

Provided by Lee Thayer @LeeNST

Categories Vegetables

Number Of Ingredients 10

Ingredients

500 gram(s) fresh carrots, peeled, sliced, (1 lb)
1 large onion, diced
1/4 cup(s) water
1/4 cup(s) honey
4 clove(s) garlic, minced
1 teaspoon(s) salt
1/2 teaspoon(s) dried marjoram
1/8 teaspoon(s) white pepper powder
1/4 cup(s) butter, cubed
500 gram(s) frozen peas, cooked for 5-10 minutes on the stove top, (1 lb)

Steps:

Carrots and onion prepped. (I went the fancy route and cut each slice into shapes with a cutter, certainly not required.)
To your slow cooker, add the onion, water, honey, garlic, salt, marjoram, and white pepper, then stir together.
Add the carrots and cubed butter. Stir to combine. Cover and set to Low setting and cook for 3 hours. (I cubed the butter first, by the time I added it, 10 minutes later, it was very soft, no problem however.)
Check the carrots for tenderness at 3 hours and if tender or very near tender, stir in the drained peas.
Cover and cook for 30 minutes more. If the carrots are not tender, allow to cook for another hour, then add the peas.
Serve as a side dish with any meal, enjoy.

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