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Peas and Carrot Ribbons


Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2007


  • 1 tablespoon butter
  • 6 carrots (about 12 ounces), sliced into long strips with a vegetable peeler
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen peas, thawed


  1. In a medium saucepan, heat butter over medium. Add carrots; season with salt and pepper. Cook, stirring occasionally with a rubber spatula, until crisp-tender, 6 to 8 minutes.

  2. Add peas; cook, stirring occasionally, until heated through, 2 to 3 minutes more. Season with salt and pepper.

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