Peas and Carrots
Side dishes like Peas and Carrots are not always what you think of when you think of a great meal, but they do help you to fill up and make a well nourished plate, especially with Chronic Kidney Disease. I love this peas side dish recipe because you get a recipe that has 3 vegetables and 5 ingredients (+ water). So go ahead and enjoy this hearty serving of carrots and peas.
Why You'll Love this Peas and Carrots Recipe
You get a 1 cup serving of this peas and carrots recipe for your side dish with relatively low sodium, potassium and phosphorus to make your stomach and your kidneys happy.
You can try out my other side dish recipe, kidney friendly coleslaw, and see how well it pairs with this recipe made with frozen peas and fresh carrots.
Jump to:
- Why You'll Love this Peas and Carrots Recipe
- Ingredients In Frozen Peas and Carrots Recipe
- Instructions For Cooking Peas and Carrots
- Substitutions For Carrots and Peas Recipe
- Variations For Your Meal
- Equipment To Make Carrots and Peas
- Top tip
- FAQ about Peas and Carrots Recipe
- Related Kidney Friendly Recipes
- Recipe
Ingredients In Frozen Peas and Carrots Recipe
This is a super easy recipe to make, and the diced onions cook well and without extra oil, although you do use some butter at the end for flavoring.
- Carrots - these are crunchy and a little sweet for the side dish
- Frozen Peas - using frozen peas is quick and easy, and low sodium
- Onions - adds flavor and a little bit of crunchiness to the peas and carrots
- Black Pepper - makes a great seasoning for peas and carrots
- Butter - adds some fullness of flavor to the carrots + peas
- Water - used to soften the carrots and onions without adding oil
See recipe card for quantities.
For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.
Instructions For Cooking Peas and Carrots
Step by step instructions with pictures for cooking this frozen peas and carrots recipe.
- Heat water in a large pan over medium heat, and add carrots, onions and pepper.
2. Sauté until the carrots are tender, about 8 minutes. Let the water evaporate as the carrots and onions cook, but add more water if it all evaporates.
3. Add the frozen peas to the pan, and let them gently warm through for a few minutes. Make sure there is some water in the pan when you add the peas, but let it all evaporate completely as you warm the peas.
4. Add the butter and stir into the peas and carrots. Remove from heat. Divide evenly between the 2 people, approximately 1 cup is a serving.
Hint: You can use frozen peas and carrots or fresh. Most of the nutritional information is the same for either. I love using fresh carrots but if you are in a hurry, either one works.
Substitutions For Carrots and Peas Recipe
For Black Pepper
- White Pepper: Milder than black pepper but can be used in a 1:1 ratio.
- Cayenne Pepper: Adds heat. Use sparingly compared to black pepper.
- Paprika: Sweet or smoked paprika can add color and a different flavor profile. Use in a similar amount to black pepper.
For Peas
- Green Beans: Chopped green beans can offer a similar color and a bit of crunch.
- Edamame: Shelled edamame can provide a similar texture and a boost of protein.
- Corn: Sweet corn can add a different sweetness and texture.
For Carrots
- Parsnips: Similar in texture and shape, but with a slightly sweeter, nuttier flavor.
- Squash: Yellow squash or zucchini can be used for a different flavor and color.
For Water
- Low Sodium Vegetable Broth: Adds more flavor to the dish compared to water.
- Low Sodium Chicken Broth: A non-vegetarian option that can also enhance flavor.
- Wine: A bit of white wine can add depth to the flavor, especially in sautéed dishes.
For Butter
- Olive Oil: A healthier fat option that can be used for sautéing.
- Coconut Oil: Adds a slight coconut flavor, good for vegan options.
- Ghee: Clarified butter that's lactose-free but retains a buttery flavor.
For Onion
- Shallots: Milder and slightly sweeter, can be used in a similar quantity.
- Leeks: Only the white and light green parts, for a milder onion flavor.
- Green Onions: For a fresher, milder taste, use the white and green parts.
These substitutions can help you play around with the flavors and textures in your peas and carrots recipe, potentially discovering a new favorite variation. Always consider the overall balance of flavors when making substitutions to ensure the final dish is harmonious. And always consider how the nutritional changes might affect your CKD. None of the substitutions are accounted for in the nutritional information provided below on the recipe card.
Variations For Your Meal
In our quest to embrace healthier eating habits, especially for those managing kidney health, it's essential to tailor our recipes to be as kidney-friendly as possible. This means carefully selecting ingredients that are lower in potassium, phosphorus, and sodium, which are crucial for individuals with kidney concerns.
Kidney-Friendly Recipe Variations:
- Use green beans or cabbage instead of peas to lower the potassium content.
- Limit the carrots or adjust according to dietary potassium allowance.
- Use unsalted butter to control sodium intake.
- Flavor with fresh herbs like dill, parsley, or thyme instead of salt to enhance taste without adding sodium.
- Consider adding garlic for flavor, as it's kidney-friendly and can add depth to the dish without the need for salt.
Whether you're cooking for yourself or a loved one with dietary restrictions, this kidney-friendly variation offers a tasty and nutritious option that can be enjoyed by everyone at the table.
Equipment To Make Carrots and Peas
Some special equipment might help you prepare this meal faster.
Here are the items I use and recommend (affiliate links)
Top tip
Using water instead of oil to soften the onions and carrots makes this dish lower in calories and just as delicious.
FAQ about Peas and Carrots Recipe
Peas and carrots are both nutritious vegetables that offer a variety of health benefits. Peas are a good source of plant-based protein, dietary fiber, vitamins A, C, K, and several B vitamins, as well as minerals like iron, manganese, and phosphorus.
They are also rich in antioxidants and can support digestive health due to their fiber content. Carrots are renowned for their high beta-carotene content, which the body converts into vitamin A, crucial for eye health, immune function, and skin health.
They also provide dietary fiber, vitamins K and C, potassium, and antioxidants. Eating both peas and carrots can contribute to a balanced diet and help support overall health.
To maximize the nutritional benefits of peas and carrots, it's important to use cooking methods that preserve their vitamins and minerals. Steaming and blanching are excellent methods as they minimize cooking time and reduce nutrient loss compared to boiling.
If you prefer to boil, use the least amount of water possible and consider using the cooking water in soups or sauces to take advantage of the vitamins that leach out during cooking.
Sautéing in a small amount of healthy fat, like olive oil or unsalted butter, can also be a good way to cook these vegetables while preserving their flavor and nutrients. Remember, cooking for shorter durations at lower temperatures helps retain most of the vegetables' beneficial properties.
Related Kidney Friendly Recipes
Looking for other recipes like this? Try these:
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PrintRecipe
Peas and Carrots
Easy to make and easy to serve, this version of Peas and Carrots is kidney friendly!
- Prep Time: 5 minutes
- Cook Time: 10
- Total Time: 15 minutes
- Yield: 2 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
- Diet: Low Salt
Ingredients
½ tsp Black Pepper
½ cup Diced Onion
1 cup Carrot Coins
½ cup Water
1 cup Frozen Peas
1 tsp Unsalted Butter
Instructions
1. Heat water in a large pan over medium heat, and add carrots, onions and pepper.
2. Sauté until the carrots are tender, about 8 minutes. Let the water evaporate as the carrots and onions cook, but add more water if it all evaporates.
3. Add the frozen peas to the pan, and let them gently warm through for a few minutes. Make sure there is some water in the pan when you add the peas, but let it all evaporate completely as you warm the peas.
4. Add the butter and stir into the peas and carrots. Remove from heat. Divide evenly between the 2 people, approximately 1 cup is a serving.
Notes
Chop/dice items prior to starting the recipe to make it go faster. Add water and continue to add water until you add the peas.
This was a light and easy way to make a side dish. Tasted yummy too!