Ingredients
1T olive oil (119c, 0k, 0p, 0f)
1 diced medium yellow onion (46c, 11.12k, 1.01p, 1.5f)
2C roast cut carrots (104c, 24k, 2.4p, 7.2f, 176s)
1C beef or veggie broth (17c, .1k, 6.6p, 7.4f, 626s)
Kosher salt and pepper to taste
2C frozen peas (268c, 50k, 17.2p, 17.6f, 9.6s)
2T heavy cream (101c, .8k, .8p, 0f, 8s)
2T minced parsley (2.8c, .5k, .2p, .3f, 4.2s)
Dish Totals 657.8c, 86.52k, 28.21p, 34f, 823.8s
4 Servings
Per Serving 164.45c, 21.63k, 7.05p, 8.5f, 205.95s
Direction
First, wash and chop onions, carrots and parsley.
2) Take frozen peas out of the fridge/freezer to thaw.
3) In medium saucepan, sauté onion in olive oil until translucent and soft. Add the carrots and sauté for another few minutes. Add broth, salt, and pepper to taste. Bring to a boil, then turn down heat and simmer approx 8 min until carrots are almost the desired consistency.
4) Add the frozen peas and cook for a couple more minutes. Then add heavy cream and parsley, mix, taste for seasonings and serve.
[x] Flexitarian + Omnivore
[x] Vegan: veggie broth
[x] Vegetarian: veggie broth
[x] Pescatarian: veggie broth
[x] Gluten free
[x] Weight Maint
[O] Keto Diet
[x] Mediterranean
[x] Lectin Avoidance: peas ok in moderation
[x] Oxalate Avoidance: peas ok in moderation
[x] Purine Avoidance: peas ok in moderation
Comments
A colorful yet mild dish loved by adults and children, it tastes fresh and flavorful. For me it brings back childhood memories of a brisk day and warm food. Combined, these vegetables are a powerhouse of antioxidants and nutrients. Lots of protein, fiber, vitamins A, C, K, and B. For this recipe use fresh or frozen peas, never canned.
Sometimes a variation recipe calls for a non-milk sauce of butter, flour and some of the vegetable water.
Also note “Karotten” and “Möhrchen” are used in different places but both refer to carrots.
