Honey Butter Peas & Carrots (Slow Cooker)
Peas and carrots just go well together for a side dish, they always have. This recipe will dress them up a bit and let the flavors blend in a slow cooker.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 500 grams fresh carrots, peeled, sliced, (1 lb)
- 1 large onion, diced
- ¼ cup water
- ¼ cup honey
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon dried marjoram
- ⅛ teaspoon white pepper powder
- ¼ cup butter, cubed
- 500 grams frozen peas, cooked for 5-10 minutes on the stove top then drained, (1 lb)
Instructions
- Carrots and onion prepped. (I went the fancy route and cut each slice into shapes with a cutter.)
- To your slow cooker, add the onion, water, honey, garlic, salt, marjoram, and white pepper. Stir together.
- Add the carrots and cubed butter. Stir to combine. Cover and set to Low setting and allow to cook for 3 hours. (I cubed the butter first, by the time I added it, it was very soft, no problem however.)
- Check the carrots for tenderness at 3 hours and if tender or very near tender, stir in the drained peas.
- Cover and cook for 30 minutes more. If the carrots are not tender, allow to cook for another hour, then add the peas.
- Serve as a side dish with any meal.
