Recipe: Carrots and Peas

If an attractive combination, as well as an appetizing dish, is desired, carrots and peas should be prepared together and served with butter or a vegetable or a cream Sauce. This combination may be served plain, but if there are any mashed POTATOES on hand and an attractive dish is desired, it may be served in potato rosettes, as shown in Fig. 21.
Clean and scrape the desired number of young, tender carrots, and cut them into dice about the size of the peas that are to be used. Shell an equal quantity of green peas. Put the two vegetables together in boiling salted water and cook until tender. If there is any possibility that the carrots will not cook in as short a period of time as the peas, cook them for some time before adding the peas. When tender, pour off the water, add additional salt, if necessary, and pepper, and dress with butter or, if preferred, with a vegetable or a white Sauce. Heat through thoroughly and serve.

If it is desired to serve the carrots and peas in the rosettes mentioned, force hot mashed potato through a pastry tube and form the required number of rosettes on a platter, as shown. In the center of each rosette put a spoonful or two of the carrots and peas.

In case fresh peas cannot be secured, canned peas may be substituted. When this is done, the carrots should be cooked until tender and the peas added just before the Sauce is poured over the vegetables.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Green Peas and Carrots on Toast

  •  10 or 12 button carrots.
  •  ½ pint fresh green peas.
  •  A little more than a gill of white stock.
  •  1 ounce butter.
  •  1 ounce flour.
  •  6 rounds of toasted bread.

Scrape and slice the carrots very thin and stew them in the butter until quite tender, stir in the flour, then add the peas (cooked); pour in the stock, and stir over the fire for ten or fifteen minutes. Butter the toast, then spread the mixture on very thickly and serve hot. Salt and pepper should be added to taste, and a sprig of mint may be used for flavouring if liked.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)