Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Carrots

  2. 3 tablespoons 45ml Unsalted butter

  3. 1/2 cup 31g / 1.1oz Minced onion

  4. 1/4 lb 113g / 4oz Sliced cooked ham - cut thin strips

  5. 2 Garlic cloves - minced

  6. 1/2 cup 118ml Dry white wine

  7. 1 cup 237ml Heavy cream

  8. 1 cup 237ml Frozen peas - thawed

  9. 1 tablespoon 15ml Dijon mustard

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. With a swivel bladed vegetable peeler shred the carrots into fettuccine like strands. In a large skillet heat the butter over moderately-high heat, until the foam begins to subside, and cook the onion and the ham, stirring, for 3 minutes.

  2. Add the carrot strands, garlic, and the wine and cook the mixture, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until almost all the liquid is evaporated and the carrots are almost tender.

  3. Add the cream and the peas, bring the mixture to a boil, and simmer it, covered, for 5 minutes, or until the liquid is reduced by half. Stir in the mustard and salt and pepper to taste.

  4. This recipe yields ?? servings.


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