Recipe: Sautéed Peas and English Carrots

A colorful first course of sautéed carrots and English peas with coriander yogurt. / Photograph by Pat Piasecki

Peas and Carrots

Serves 8 to 10

For the carrot-ginger purée

• 1 pt. carrot juice (juiced fresh at home, or organic from store)
• 1 c. carrots, diced
• 2 tbsp. unsalted butter
• 2 in. piece fresh ginger, peeled and sliced
• 1 tsp. coriander seeds
• 1 tsp. white pepper

For the coriander yogurt

• 1/3 c. heavy cream
• ½ c. high-fat yogurt
• 2 tbsp. coriander seeds
• 1 tsp. salt

For the crispy chickpeas

• ½ c. dried chickpeas
• 1 tbsp. cumin seeds
• 2 tbsp. salt
• 4 c. safflower or grapeseed oil

For the carrots

• 2 lb. heirloom carrots, scrubbed and tops removed, peel left on
• 2 tbsp. unsalted butter
• 2 cloves garlic, crushed
• 1 tsp. salt

For the peas

• 3 lb. snap, English, or snow peas

For the carrot-ginger purée

1. Place carrots, carrot juice, and a sachet filled with coriander seed, ginger, and white pepper in a pot and cover.
2. Simmer until carrots are tender. Remove sachet.
3. Add cold butter and blend until smooth. Season with salt.

For the coriander yogurt

1. Toast coriander seeds in pan over medium heat until fragrant.
2. Add heavy cream and warm through.
3. Place in a sealed container and refrigerate overnight.
4. In a stand mixer, whisk heavy cream (coriander seeds strained) with yogurt at high speed until stiff peaks form. Keep refrigerated.

For the crispy chickpeas

1. Soak chickpeas overnight in cold water.
2. Cook chickpeas in boiling water in a tall pot until extremely soft (overcooked). Strain and remove any excess liquid.
3. Toast cumin seeds in a pan over medium heat until fragrant. Blend in spice grinder with salt until fine.
4. Fry chickpeas in a tall pot at 325 degrees Fahrenheit in grapeseed or safflower oil until crispy. Remove from oil with a slotted spoon and season with cumin salt.

For the carrots

1. Cut carrots in half. Melt butter over medium-high heat in sauté pan. Add carrots, garlic, and salt and cover, shaking the pan every minute until carrots are tender and lightly browned. Cool.

For the peas

1. Blanch peas quickly and shock in ice water. Drain and reserve.

To assemble

1. Place a dollop of warm carrot purée in the bottom of a bowl. Top with blanched peas and roasted carrots, warmed with a little butter and lemon juice. Add a spoonful of coriander yogurt and sprinkle on the crispy chickpeas.