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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 Tip 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
Start to Finish:
10 mins
Ingredients
-
2
tablespoons snipped fresh basil
-
1
tablespoon grated lemon peel
-
2
teaspoons minced garlic
Directions
In a small bowl combine basil, lemon peel, and garlic.
Nutrition Facts
(Peas, Carrots, and Mushrooms)
- Servings Per Recipe 6,
- Calories 67,
- Protein (gm) 4,
- Carbohydrate (gm) 9,
- Fat, total (gm) 2,
- Cholesterol (mg) 5,
- Saturated fat (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 3,
- Vitamin A (IU) 1992,
- Vitamin C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Sodium (mg) 226,
- Potassium (mg) 223,
- Calcium (DV %) 10,
- Iron (DV %) 1,
- Vegetables () 1,
- Starch () 1,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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