Honey-Butter Peas and Carrots
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
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
Reviews
We liked this dish but all agreed there were too many onions and we couldn't taste the honey-butter. We cooked the carrots separately. I would make it again but reduce the amount of onions and marjoram and reduce cooking time.
This was really yummy and easy. I did reduce the cooking time to allow for not mushy carrots.
I added more carrots making 1-1/2 times the recipe and adjusted seasonings accordingly. I cooked it on the stove top on low heat for an hour instead of the crockpot. We really liked it, but took it to a potluck the next day and was disappointed there weren't any leftovers to bring home!
I thought these were overcooked and mushy after following the allotted time in this recipe. I think if I had used baby carrots and not sliced them, this may have been more successful. Also, we couldn't really taste the honey-butter over the marjoram seasoning.
So easy! I used fresh cracked black pepper instead of the white, it was what I had on hand.