Peas & Shmarrots

Peas and Shmarrots

American    Serves 4-6

When applied to carrots the term mashed or smashed doesn’t sound quite as appealing as when applied to potatoes.  So...SHMARROTS IT IS!  For the fun of it!  Steamed carrots are pureed, seasoned and caramelized with butter in a non stick pan.  The finished Shmarrots are then garnished with sautéed petit peas seasoned lightly with Hometown Number 1.  It turns this ordinary combo into a luxuriant and memorable experience.  Select sweet carrots for best results.

Ingredients

Step 1

2 lbs. sliced carrots – washed, peeled, and cut into 1” pieces

1/8 lb. Butter – unsalted – cut into 8 pieces

1 scant tsp. - salt

Pinch - white pepper

Pinch - cayenne

Step 2

2 Tbs. Butter – unsalted

1 cup Petit Peas

1/2 tsp. Hometown Number 1 Blended Seasoning

Directions

1. Step 1:Place cut peeled carrots in a steamer and cook until soft.
2. Transfer hot steamed carrots in to food processor bowl add butter pieces and process until smooth.
3. Using a rubber spatula scrape down sides and process until the carrots are completely pureed.
4. Transfer carrot puree to a non stick pan, place on medium heat.
5. Add salt, white pepper and cayenne and with a heat proof spatula continually stir for about 5 minute until puree tightens.
6. Transfer to a serving dish...cover and set aside while heating peas.
7. Step 2: Starting with a medium heat, place cold sauté pan with butter on the burner, when butter melts add peas, Hometown Number 1, then turn up the heat and sauté until hot.
8. Spoon peas over Shmarrots and serve.