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Peas, Carrots, and Mushrooms

Makes: 6 servings
Start to Finish 25 mins
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 KitchenMake-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)
  • Servings Per Recipe 6,
  • cal. (kcal) 67,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • Trans fatty acid (g) 0,
  • fiber (g) 3,
  • sugar (g) 3,
  • pro. (g) 4,
  • vit. A (IU) 1992,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 226,
  • Potassium (mg) 223,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Vegetables () 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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