Peas, Love and Carrots

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I love the sharp notes of horseradish and the only time of year I have any in my house is Pesach time! I use it to make vinaigrettes (ahem, see last post), I add some to homemade mayo to make horseradish aoli to serve with meat, use it crust a standing rib books (cough in the book cough) and today we used it to make chrein! Add the peas: When the carrots are tender, add the frozen peas and return the sauteed onion-garlic mixture to the skillet. Cover, and cook on medium heat until the peas are heated (about 2-3 minutes). Season with salt, and enjoy! Add the minced garlic and cook until fragrant for about 30 seconds. Make sure to constantly stir to prevent the garlic from burning. What’s incredible about working with Danielle is seeing her ideas evolve in front of your eyes,” says Jenna Grunfeld, Kosher.com’s Head of Video Production. “Sometimes a video shoot turns into a brainstorm session and the result is better than what we could have planned. Her ability to improvise and do so with excitement is a force—and she brought that same ingenuity to her cookbook.” When the carrots are cooked through, add the peas and the fried onions. Mix to combine. Set the heat to medium. Cover the skillet and cook until the peas are heated through, for about 2 to 3 minutes.

Carrots and peas are typically veggies that kids and parents can agree on. So, this simple side dish is the ultimate comfort food your whole family will love.Cook carrots. To begin, pour ½ pound chopped carrots ( and ½ cup pearl onions, if using) into a glass microwave-safe bowl. Cover with a lid or plate. Then, microwave on high for 3 minutes. Versatile: This recipe can be easily adapted to suit different tastes by adding herbs, spices, or other vegetables. I wouldn’t recommend it. There’s no way to disguise the distinct difference between crisp-tender frozen green peas and mushy canned green peas. More Vegetable Side Dishes

This easy recipe, however, starts with sauteéing succulent onions and garlic in rich, fragrant olive oil instead of butter, so it’s a bit lighter and an excellent dairy-free and vegan variation of classic peas and carrots. It’s best to make a day in advance so the flavors can all come together and the shallots can marinate bc really, the shallots are my favorite part!I live in Jerusalem in a small apartment,” she said. “I know what shelf space is like, and I know how valuable that is. If you’re willing to put my book on your shelf and take up that space, I want it to be worthy.”