Ingredient (english)

Peas and carrots

Peas and carrots

Peas and carrots are already ready mixed in jars or cans. Young peas and baby carrots are mostly used. By boiling the peas and carrots become particularly tender and are particularly suitable as an ingredient for potato salad, pasta salad or chicken fricassee. If you want to use peas and carrots as a vegetable side dish with meat or poultry, I would recommend fresh vegetables because they taste much more aromatic, are richer in vitamins and can be cooked firm to the bite. Peas and carrots from the glass, on the other hand, only need to be heated slightly, as they are already cooked.

All data per 100 g:
56 kcal
7 g
3 g
0 g

Recipes with Peas and carrots

Carbonade with noodle salad
Carbonade with noodle salad For carbonade with noodle salad first cook noodles. Hard boil eggs. ...
Chicken fricassee in rice edge
Chicken fricassee in rice edge looks particularly decorative when using wild rice for it, as seen above in the picture. It is best to cook a soup chicken beforehand (see recipe for chicken broth). ...
Fish chopsticks with noodle salad
Fish chopsticks with noodle salad is a simple and inexpensive dish. The fish sticks are simply baked in the oven. ...
Meat loaf housewives type
Meat loaf housewives type Meatloaf housewife style is served with mashed potatoes, peas and carrots. For the meat loaf in the style of housewives, first preheat the baking oven to 225° C. ...
Noodle salad with peas and carrots
Noodle salad with peas and carrots can be prepared easily and quickly even in large quantities. Cook the pasta until firm, pour into a sieve and fill into a salad bowl. ...
Pancakes with chicken fricassee
Pancakes with chicken fricassee is served with a creamy curry sauce. Rinse chicken legs, place in a soup pot and cover with vegetable stock. ...
Potato Meat Salad
Potato Meat Salad can be prepared quickly and easily, is inexpensive and tastes particularly juicy. Cook the potatoes for 20 to 25 minutes, drain and leave to cool in cold water. ...

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