Yesterday was kind of a shit show as far as the weather was concerned. I woke up early to a lovely light blanket of snow, the temperature hovering around 32 degrees. The air was nice and crisp, the sky was a light grayish blue. The neighborhood was quite. I walked the pup and then took off for the morning. It was so nice.
How that changed fast. Walking home a few hours later I was a hot , drenched, cold and damp mess. All that snow turned into slush and gigantic puddles and it was raining a good steady soaking rain. And I had to walk my butt home. So that was great.
But you know what these weather make me think of... Spring!!!! Yes, warmer, slushy, mushy weather. Mud all over the house and a wet smelly dog All the things that should not be happening right now but are. And now I have the springtime feels hard.
With things all springy, I was thinking of spring veggies and just wanting something bright and pretty and tasty. Peas! Peas are a good spring veggie, and where there is peas, there carrots. (or should be) But not plain, run of the mill peas and carrots. First off I got the prettiest colorful purple, white, and orange carrots because I needed some color. Right there that made me super happy, Then instead of just steaming them with some peas, I did roast those carrots to bring out all the sweet juicy flavors. Then those pea. Not really in season yet, so I went with frozen (I love frozen peas) and made the brightest, most amazing creamy pea sauce infused with garlic lemon, and dill. (all spring time flavors)
The results... I love roasted carrots so no surprise there but the creamy peas...KA-POW amazing!!!! My mouth has never been so happy to eat peas. and it really loves peas. Fresh, clean, tangy...I made, I ate, I though about them all night. And of spring and all the peas and carrots I am going to plant...and eat.
The stuff. The prettiest bright and colorful carrots and some green as can be frozen peas. Dill, garlic, and lemon to add to the peas and some olive oil, salt and pepper to roast up the carrots.
Chop up the carrots and tossed with salt and pepper and a drizzle of oil. And onto a baking sheet and into the oven to roast.
Dump those peas into a pot with water, garlic, and the dill. Stick the pot on the stove ans bring to a boil for a few minutes then remove from the heat.
You see that? It's amazing . Its gets blended until smooth and seasoned with salt, pepper, and the juice if half a lemon. Give it a taste but don't eat it all. (I almost ate it all) and pour into a nice little cup or jar and wait for the carrots.
Oh roasted lovely colored carrots.. So good all on your own.
But slathered with this pea sauce.... Always and forever. I am in love.. could eat all day every day.
I wish my stomach was big enough to eat all the peas and carrots..... All!
Lots of spring thoughts... It's going to be official soon.
Have a great day. Stay dry!
-C
Creamy Lemon Dill Peas and Roasted Carrots
serves 2-3
- 1 lb carrots (I used a variety of colored carrots but plain old orange carrots are always fantastic too!)
- 2 cups frozen peas
- 3/4 cup water
- 1-2 cloves garlic
- 2 tablespoon dill
- 1/2 a lemon
- olive oil
- salt and pepper
preheat oven to 450
Cut carrots into quarter and in half (can cut in any size and shape you want) Place the carrots on a baking sheet and drizzle with a wee bit of olive oil. Sprinkle with salt and pepper and toss it all around. Stick the carrots into the oven to roast.
Now grab those peas and stick them into a pot with the water, the dill, and the garlic. Stick on the stove and bring to a boil. Let boil for 2-3 minutes, then remove from heat. Either with a hand held blender or a regular blender.... blend until smooth. Add in the juice of half a lemon, season with salt and pepper, and then try not to eat it all before the carrots are roasted.
Once carrots are tender and browned and yummy looking (about 30 minutes) remove from oven and slather on the pea sauce.
Eat right away..... Make more tomorrow.