Nothing says ‘wholesome meal’ like butter and cream. Every kitchen ought to have a recipe for a simple white cream sauce in its arsenal. The versatility of a white cream sauce is underappreciated, especially since its ingredients are things you probably have on hand already. The sauce will gently pillow vegetables, chicken, or pasta, making each bite feel like a supple, buttery cushion. A cream sauce is like an embrace, warm and comforting.
In my family, Dilly Peas and Carrots meant a thick cream sauce flavored with dill weed and white wine mixed with cooked peas and carrots. While browsing the internet for other Dilly Peas recipes, I was horrified to see dill pickle juice as one of the main ingredients! The combination of peas and pickle juice (aka salt and vinegar) sounds like someone was tipsy in the kitchen. Dill weed and white wine, on the other hand, give the basic cream sauce an aromatic edge. The pungent kick of white wine along with the tangy, grassy flavor of dill keeps the flavor simple yet unique. You could also add lemon juice, parmesan, or garlic to your own version. The recipe could be served by itself as a side, or topped over pasta or chicken for a more substantial meal.
Dilly Peas and Carrots
Ingredients: 3 carrots, peeled and sliced
1 cup frozen peas
2 T butter
2 T flour
½ cup white wine
1 cup heavy whipping cream
Salt and pepper
1 T dried dill weed
3 green onions, thinly sliced (optional)
Instructions:
1. In a medium sized saucepot, bring about 3 cups of water to a boil.
2. Add in carrots and peas, simmer for about 7-8 minutes, or until carrots are fork tender. Drain.
3. Meanwhile, in a small saucepot, melt the butter over medium heat.
4. Add in flour and stir until bubbly, about 3 minutes – do not brown.
5. Add wine, stirring constantly.
6. Slowly add cream, stir to desired consistency (may need to add more/less liquids).
7. Season with salt and pepper and dill weed.
8. Add in carrots and peas. Garnish with green onions.
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