Category: Vegetarian
Cuisine: Eastern Europen
Yields:
4 Servings
Difficulty: Easy
Prep Time: 5 Mins
Cook Time:
20 Mins
Total Time:
25 Mins
Peas and carrots in béchamel sauce is a quintessential Polish comfort food, often paired with various meats. This classic dish evokes memories of traditional family meals and showcases the versatility of béchamel sauce. It also stirs up nostalgic feelings for many, reminding them of home-cooked meals from their childhood. The creamy sauce complements the sweetness of peas and carrots, creating a simple yet satisfying side dish that warms the heart.
This easy recipe uses minimal ingredients and is a hit with all ages. You’ll love how quick and delicious it is, making it a dish you’ll cook frequently.
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Ingredients
Adjust Servings
Instructions
- Fill a medium-sized pot with water, add 1 teaspoon of salt, and bring to a boil.
- As the water heats, peel and dice the carrots into small cubes to prepare them for cooking. Boil the carrots in the salted water until they're tender but still firm, which should take around 10 minutes. In the final 3 minutes, add the frozen peas to cook alongside the carrots. Drain the cooked veggies in a colander, then put them aside for later use.
- In the same pot, prepare the sauce: Melt 2 tablespoons of butter, then whisk in flour to create a smooth paste. Cook this roux, stirring often, until it turns light brown (like peanut butter) and the foam disappears.
- Slowly pour in milk while whisking briskly to achieve a velvety sauce. Season with salt, pepper, and a teaspoon of sugar (optional)to enhance the carrots' natural sweetness. Combine peas and carrots with the sauce, stirring gently to coat them evenly. Simmer over low heat for 2–3 minutes, ensuring the veggies are warm and thoroughly sauced. Serve warm.