Frozen Peas Carrots And Corn Recipes

CORN AND PEAS

Corn and Peas image

Make and share this Corn and Peas recipe from Food.com.

Provided by Charishma_Ramchanda

Categories Corn

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups frozen peas
2 cups frozen corn
4 tablespoons butter
salt
pepper
water, as required

Steps:

Put the first five ingredients in a pan.
Add water to barely cover these veggies.
Bring to a boil.
Cover and cook on medium flame for 15 minutes.
Serve warm with rotis(Indian flatbreads).
Enjoy!

FROZEN PEAS AND CARROTS

Frozen Peas and Carrots image

Making frozen peas and carrots is easy and can be delicious too! Don't eat bland and boring veggies. Try these!

Provided by Alli

Categories Side Dish

Time 13m

Number Of Ingredients 7

Ingredients

12 ounces peas and carrots (frozen, bag weights may vary slightly)
2 tablespoons butter
1 teaspoon garlic (crushed or minced)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon parsley (fresh or dried)
1/4 cup water

Steps:

Combine all of the ingredients in a medium skillet.
Bring to a simmer.
Simmer uncomverd for 5-8 minutes, or until all the water is almost evaporated.

Nutrition Facts : Calories 97 kcal, Carbohydrate 10 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 409 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

PEAS AND CARROT SUCCOTASH SALAD

Peas and Carrot Succotash Salad image

Provided by Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon avocado oil
1/2 cup chopped zucchini (1/4-inch pieces)
1/2 medium sweet onion, cut into 1/4-inch pieces
A pinch of sea salt
1 1/2 cups frozen peas and carrots
1 cup fresh or frozen corn kernels
1/2 cup frozen edamame
1 cup cherry tomatoes, quartered
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper

Steps:

In a medium saucepan, heat the oil over medium heat. Add the zucchini, onion and salt to the pan and cook, stirring, until the onion is translucent and the zucchini is tender, about 5 minutes. Lower the heat to medium low, add the peas and carrots, corn and edamame and cook, stirring, for about 1 minute. Transfer the mixture to a large bowl and let cool. Toss with the tomatoes and lemon juice. Season with black pepper.

Nutrition Facts : Calories 129 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 144 milligrams, Carbohydrate 18 grams, Fiber 4 grams, Protein 5 grams, Sugar 7 grams

GERMAN POTATOES WITH PEAS, CARROTS, AND CORN

German Potatoes With Peas, Carrots, and Corn image

Kartoffelgemüse mit Erbsen, Mohrrüben und Mais in German. Potatoes accompany many German meals. You'll often find a side of carrots and peas in a creamy sauce on your plate as well. It makes a very tasty combination together with potatoes. So it 's not surprising that someone thought of a recipe that combines both of these sides in one dish. Not only is it tasty but it is also easy to make and you'll only end up with only one dirty pan. As a little bonus, you'll also find some corn added to this dish. I've changed the dish to use vegetable broth instead of water to give more flavor but it's good with the water too.

Provided by Sharon123

Categories Potato

Time 45m

Yield 4-6 , 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons flour
1 1/2 cups vegetable broth (or cold water-350 ml)
2 1/4 lbs potatoes (1 kg)
2 tablespoons butter (use vegan butter to make this a vegan dish)
14 ounces carrots (400 gr)
7 ounces frozen peas (200 gr)
7 ounces frozen corn (200 gr)
salt
pepper
4 tablespoons fresh parsley, chopped

Steps:

Add the flour and the broth (or cold water) to mason jar or any other jar with a lid. Shake it well to combine the flour and water. Set aside.
Peel the potatoes and rinse them. Cut them lengthwise in half and then crosswise. Heat a large frying pan and melt the butter. Add the potatoes and let them cook in the butter on medium heat for about 2 to 3 minutes. Then reduce the heat and let them cook on low heat for about 5 minutes, occasionally stirring.
In the meantime, cut the carrots into 1/4" (1 cm) thick slices. Add the carrots to the potatoes and let them cook for about 10 minutes on low heat, occasionally stirring.
Shake the flour mix again and add it to the frying pan along with the peas and corn. Stir everything well and bring it to a boil. Then let it simmer on low heat for about 5 minutes. Season to taste with salt and pepper and add the parsley.
Guten Appetit!

Nutrition Facts : Calories 257.2, Fat 4.6, SaturatedFat 2.6, Cholesterol 10.2, Sodium 127.8, Carbohydrate 49.6, Fiber 8, Sugar 6.2, Protein 7.2

HERBED CORN AND CARROTS

Herbed Corn and Carrots image

Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

Steps:

In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

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