Stewed carrots and peas are agreat delicacy in the autumn season. Here is the recipe:
Ingredients
Sliced Carrots
Shelled Green Peas
Chopped Shallots
Chopped Green Chilies
Crushed Ginger
Chopped Ginger
Whole Peppercorns
Powdered Peppercorns
Bay Leaves
Chicken Stock
Oil
Bouquet Garni (cloves, cinnamon, cardamom, parsley)
Salt
Method
1. In a pressure cooker heat oil and add bayleaves and whole peppercorns.
2. Fry shallots, green chilies, crushed ginger, carrots and peas.
3. Season it with salt and pepper.
4. Add chicken stock and introduce the bouquet garni.
5. Pressure cook until the veggies are tender.
6. Serve with mashed potatoes and pot roast.
