Homestyle Gravy With Peas And Carrots Recipes

CREAMED PEAS AND CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

PEAS AND CARROTS

Steps:

• Melt the butter in a saute pan over medium heat. Add the carrots and saute until they are tender. Add the peas and salt and pepper to taste and saute until they are thawed and cooked through. Stir in the chopped basil before serving.

HOMESTYLE GRAVY WITH PEAS AND CARROTS

Steps:

• Place the frozen peas and carrots into a microwave-safe bowl with a dash of salt and pepper. Heat for two minutes on high speed or until completely thawed and hot. Drain off any liquid and optionally, stir through a teaspoon of butter until melted. Set aside.
• In a large skillet, over medium-high heat, melt the butter until it begins to bubble.
• Add in the flour and use a whisk to blend the flour into the butter. Continue to slowly whisk the mixture at all times. You don't want to scorch the flour, but you do want to cook it and brown it. The browner the butter and flour mixture becomes (without being burnt!) the darker your gravy will be. All in all, you should cook the butter and flour mixture for 5-7 minutes.
• Next, add the vegetable stock one cup at a time. Be sure to whisk well after each addition, incorporating the stock into the flour and butter mixture. It will be thick, but will thin out a little after each cup of stock is incorporated. If you want a thinner gravy, continue to add stock in half cup increments.
• Next, season the gravy with the onion powder, dried thyme, dried sage, salt, and ground black pepper. Whisk well and taste. Adjust with more salt if needed. If adding browning sauce, do so now.
• Reduce the heat to simmer.
• Add in the peas and carrots and stir to combine. The gravy is now ready to serve. However, you can leave it on simmer for up to one hour, just remember to stir every ten minutes or so.

ONE-DISH TURKEY & NOODLES

Steps:

• Bring ingredients to boil in skillet on medium heat, stirring frequently.
• Simmer on medium-low heat 10 min. or until heated through, stirring occasionally.

HONEY-BUTTER PEAS AND CARROTS

Steps:

• In a 3-qt. slow cooker, combine the first 9 ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender.

PRESSURE-COOKER CHICKEN AND GRAVY

Steps:

• Place chicken in electric pressure cooker; cover with gravy. Close and lock lid.
• Cook 12 min. using MANUAL/HIGH PRESSURE COOK setting. When timer goes off, press CANCEL, then use Quick Pressure Release to release steam.
• Remove lid. Remove chicken from pressure cooker; pull into shreds with 2 forks. Cover to keep warm.
• Prepare potatoes as directed on package. Meanwhile, add frozen vegetables and Neufchatel to pressure cooker; close and lock lid. Cook 1 min. using MANUAL/HIGH PRESSURE COOK setting.
• When timer goes off, press CANCEL, then use Quick Pressure Release to release steam. Remove lid. Stir ingredients in pressure cooker. Add chicken; stir.
• Serve chicken mixture over hot mashed potatoes.

GLAZED CARROTS WITH PEAS

Steps:

• Place the carrots in a medium-size saucepan with 125ml water, 50g butter, 1 tsp sugar and ½ tsp sea salt. Bring the liquid to a simmer, cover, then cook over a low heat for 10-12 mins, stirring occasionally. Turn the heat up, then cook, uncovered, for 10-12 mins, stirring occasionally until all the liquid evaporates and they are glossy and coated,.
• Towards the end of this time, place the peas in a medium-size saucepan with remaining butter and sugar, ½ tsp salt and 50ml water. Bring this to a simmer over a high heat, then cook for several mins, stirring or tossing the peas frequently until they are tender and have turned a beautiful luscious green. Drain and combine these in a serving dish with the carrots. Tuck in a few mint leaves, if you like.

BUTTERY PEAS AND CARROTS

Steps:

• In a skillet, saute carrots in butter for 5 minutes. Stir in the remaining ingredients. Cover and simmer for 10-12 minutes or until the vegetables are tender.