Haggis Sunday dinner.
This is a delicious dish, naturally sweet with carrots and baby peas, with a bit of butter for a smooth yummy flavour.
It can be eaten with any hot meat dish, and it is especially good with mash potatoes and pork schnitzel ! wow my salivary glands are excited.....
so here is the carrots and baby peas recipe........
2-3 x medium carrots
2 x cups frozen petit pois (sweet baby peas)
50g x unsalted butter
springs of fresh dill or 1/2 teaspoon dried dill
Salt and pepper
1 x teaspoon honey or raw sugar (if needed)
Peel and grate carrots, add half the butter to saucepan and melt, add the carrots, and saute for 5 minutes.
Add 2-4 x tablespoons water, and rest of butter and simmer under lid for another 10-15 minutes. Until carrots are just cooked. Taste. Check for sweetness level of carrots. If using fresh tender carrots you will not need to add honey or sugar.
Now add frozen peas and dill, add honey or sugar (if needed), salt and pepper.
Cover and cook until peas are just cooked and still a nice bright green, keep stirring, making sure the mixture is not too dry and not sticking to the bottom of the pan, add a few more tablespoons of water if drying out too quickly and/or turn down the heat.
Taste and adjust seasoning to taste. Should have a nice balance of natural sweetness from the carrots - if carrots are not very sweet add a bit more honey or sugar but don't over do it - balance needs to be between sweet and salty.