Carrots and Peas

Recipe from: Ottolenghi, The Cookbook, by Yotam Ottolenghi


1/2 cup plus 1 tablespoon orange juice (squeezed from your oranges!)

4 tablespoons red wine

2.5 tablespoons honey

2 cinnamon sticks

4 star anise

1.5 tablespoons coriander

All the carrots from your box, cut at an angle into 1/2 thick slices

6 tablespoons olive oil

3 green garlic stems (white and light green parts only), finely minced

3 cups shelled peas (fresh or frozen)

2-1/2 oz. pea shoots, mache, or arugula

salt and freshly ground black pepper


Make the sauce for the carrots: pour the orange juice, wine, and honey into a saucepan, add the cinnamon and star anise and bring to a simmer.  Cook gently, uncovered, for 20 to 40 minutes (depending on the size of your pan and the heat level) until reduced by 1/3.  Set aside.  Preheat the oven to 450º.  Heat a small frying pan and add the coriander seeds, and dry toast them over high heat for about 3 minutes.  Put the seeds in a bowl and mix with the carrots, olive oil, garlic and some salt and pepper.  Spread this mixture out on a large baking sheet and put in the oven.  After about 15 minutes, remove the pan carefully, put it all in a bowl, add the sweet sauce, stir well, and return to the baking sheet and put in the oven for about 7 minutes until the carrots are cooked through but still have a bit of bite.  Remove from the oven and let cool.  Throw the peas into a pot containing plenty of boiling salted water and simmer for a minute.  Drain at once into a colander, run under a cold tap to stop the cooking, and then leave to drain thoroughly.  Before serving, stir together the carrots and peas.  Taste and add more salt and pepper if you like.  Dot with pea shoots as you pile the vegetables onto a serving plate.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish