Peas, Carrots, and Mushrooms

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  • Makes: 6 servings
  • Start to Finish: 25 mins
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Peas, Carrots, and Mushrooms
Ingredients
1/2
cup sliced carrot (1 medium)
1
10 ounce package frozen peas
2
cups sliced fresh mushrooms
2
green onions, cut into 1/2-inch pieces
1
tablespoon butter
1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/4
teaspoon salt
 
Dash ground black pepper
1
recipe Basil Gremolata (optional)
Directions
  1. In a covered medium saucepan cook carrot in a small amount of boiling salted water for 3 minutes. Add frozen peas. Return to boiling; reduce heat. Cook about 5 minutes more or until carrot and peas are crisp-tender. Drain well. Remove carrot and peas from saucepan; set aside.
  2. In the same saucepan cook mushrooms and green onions in hot butter until tender. Stir in basil, salt, and pepper. Return carrot and peas to saucepan; heat through, stirring occasionally. If desired, top with Basil Gremolata.
From the Test Kitchen
Make-Ahead Directions:

Prepare as directed through Step 1. Cool carrot mixture; transfer to a storage container; seal. Cut up green onions; place in a separate storage container; seal. Chill carrot mixture and green onions for 24 to 48 hours. To serve, continue as directed in Step 2.

Basil Gremolata
Ingredients
2
tablespoons snipped fresh basil
1
tablespoon grated lemon peel
2
teaspoons minced garlic
Directions
  1. In a small bowl combine basil, lemon peel, and garlic.
Nutrition Facts (Peas, Carrots, and Mushrooms)
    Per serving:
  • 67 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 226 mg sodium,
  • 9 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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