Classic Stewed Peas and Carrots

Classic stewed peas and carrots © kvalifood.com

Classic stewed peas and carrots — frozen vegetables cooked and thickened with a beurre manié. The most basic Danish side dish to go with pork patties and meatballs.

Ingredients

Yields 4 servings

  • 380 g frozen peas and diced carrots
  • 3 dl water
  • ¾ tsp salt
  • 20 g butter, soft
  • 20 g flour
  • chopped parsley

Directions

Cook and stew

Cook the vegetables in lightly salted water as directed on the packet, about 10 minutes.

Mix the butter and flour together into a beurre manié. Stir it into the vegetables and keep stirring until it has dissolved. Simmer the stew for 5 minutes. Season with salt.

Serving

Scatter chopped parsley over the top and serve as a side dish with pork patties, meatballs or boiled meat.

Notes

  • Other frozen vegetable mixes can be stewed in the same way.
  • The beurre manié is the quickest way to thicken a stew — it can be made in advance and kept in the fridge.
  • For a fresher version, use fresh peas and carrots — just cook them a little longer.