Dried Ham Pickins'

I left out the Easter ham all day so people could pick at it. It dried out. I used some of it instead of pancetta in this recipe.

Carrots with Peas and Pancetta

From Whole Foods
Serves 6 to 8

The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.


24 baby carrots with tops
3 ounces pancetta, diced
3/4 cup water
1 tablespoon red wine vinegar
2 tablespoons butter
2 1/2 teaspoons sugar
1/2 teaspoons salt
2 cups fresh or frozen and thawed peas
Chopped chives or chervil, for garnish


Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.

Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.

Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.


Per serving (about 4oz/113g-wt.): 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 4g protein


john said...

never trust a carrot hoarder
always insist on fresh carrots which this dish had and it was delicious

todd said...

needs jello

Tarnation said...

What do you think, Carrot Jello?

Carrot Jello said...

Hmmmm...if I served this at my house, I'm pretty sure I'd be the only one who'd eat it. Peas are outlawed here at casa de jello.

Lindsay said...

Simple and good!

Lindsay said...

And um, I didn't make it, you did, so I don't know if it was actually simple. =) I meant simple as in just a few key ingredients but yummy!