This is a modern take on the classic vegetable side dish of boiled/steamed peas and carrots. Roasting the carrots, gives them a sweet caramel flavour that pairs nicely with the freshness of the herby pea puree. The addition of butterbeans make it more of a substantial meal than a side.

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butter beans with roasted carrots and a pea/herb puree

The butter beans

You can blend them if you like. They make a great alternative to chickpeas in a humous. Just blend with a few tablespoons of lemon juice, a clove of garlic, a tablespoon of tahini and some olive oil and water to loosen. If you don’t have the time or inclination – its still good served as is!

Herby pea puree

Mint and parsley work really well here. Any soft herbs will work here, particularly tarragon. It needs a little bit of salt and acidity, so a little squeeze of lemon juice is essential! The zest adds lovely citrus aromatics.

Peas, mint, parsley, lemon zest in a blender

The carrots

Roasting the carrots in a little olive oil and salt and pepper gives them a nice caramel flavour. Be sure to spread them out on the baking tray as you cook them – the closer they are together, the less their liquid can be released and the more likely they will steam rather than roast.

Roasted carrots on a baking tray
butter beans with roasted carrots and a pea/herb puree

Butter beans with roasted carrots and a herby pea puree

This is a modern take on the classic vegetable side dish of boiled/steamed peas and carrots. Roasting the carrots, gives them a sweet caramel flavour that pairs nicely with the freshness of the herby pea puree. The addition of butterbeans make it more of a substantial meal than a side.
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Prep Time 10 mins
Cook Time 25 mins
Course Appetizer, Main Course, Side Dish
Cuisine British
Servings 4 people
Calories 266 kcal

Equipment

  • 1 Blender
  • 1 Oven

Ingredients
 
 

  • 1 kg carrots
  • 2 tsbp olive oil for roasting
  • 2 tins butter beans
  • 1 small bunch parsley
  • 1 small bunch mint
  • 1 lemon zested
  • 1 squeeze lemon juice to taste
  • 150 g peas
  • 60 ml olive oil for the pea puree

Instructions
 

  • Preheat the oven to 180 degrees C.
    Peel and chop the carrots into bite size batons.
    Coat them with the olive oil for cooking and a little salt and pepper.
    Place them on a baking tray in the oven for 20 – 25 mins until soft.
    1 kg carrots, 2 tsbp olive oil
  • Blend the peas, lemon zest, teaspoon of lemon juice, mint, parsley and good quality olive oil until smooth. Season with salt and pepper.
    1 small bunch parsley, 1 small bunch mint, 1 lemon zested, 1 squeeze lemon juice to taste, 150 g peas, 60 ml olive oil
  • When the carrots are nearly finished, heat the butter beans in a little water until hot and drain.
    2 tins butter beans
  • Assemble the dish. I like to cover the butter bean with the herby pea puree and top with carrots.

Nutrition

Calories: 266kcalCarbohydrates: 31gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 183mgPotassium: 981mgFiber: 10gSugar: 14gVitamin A: 43296IUVitamin C: 51mgCalcium: 116mgIron: 2mg
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