Polish Green Peas and Carrots
A creamy, saucy and buttery Polish side dish made with frozen green peas and carrots. This comforting classic Polish peas and carrots recipe should be a staple in every home, perfect for holidays, weeknights, or anytime dinners.
A flavorful and popular Polish side dish, creamy green peas and carrots in a buttery, thick sauce. Polish green peas and carrots offer a naturally sweet flavor and tender texture that pairs perfectly with the creamy sauce. They go well together and are great served alongside potatoes, grains, or pasta. This dish is quick and easy to make, taking only about 25 minutes, making it perfect for holiday dinners, weeknights, or weekend meals.
Are you interested in exploring more delicious Polish recipes? From Beef Goulash and comforting soups like Vegetable Cauliflower Soup to flavorful side dishes and traditional desserts, including this Moist Rhubarb Cake, discover Polish cuisine and bring a taste of Poland to your kitchen!
Polish Green Peas and Carrots Recipe
Texture: tender, soft.
Taste: buttery sauce with the natural sweetness of the vegetables.
Simplicity: very easy to make, just boil vegetables, then make buttery sauce.
Meal Type: dinner, meal prep, side dish.
Ingredients Needed
- Peas and Carrots – frozen chopped peas and carrots are very convenient, and they cook quickly, making this side dish easy to prepare.
- Unsalted Butter – adds buttery taste, it is also needed to form the base of the roux. Using unsalted butter gives you better control over the amount of salt in the side dish.
- All-Purpose Flour – it is needed to form a simple roux with butter that thickens the sauce. This gives the dish its signature creamy, slightly silky consistency.
- Salt – to enhance the flavor for the whole side dish and bring natural flavor of vegetables.
- Black Pepper – optional, but it adds extra flavor.
How to make Green Peas and Carrots
Try this easy Green Peas and Carrots recipe tonight! (Full recipe and ingredients list below).
- Gather all ingredients: frozen peas and carrots, unsalted butter, all-purpose flour, salt and black pepper.
- Place the vegetables in 2 cups of water in a deep saucepan and cover. Season with salt and black pepper. Cook over low heat for 10-14 minutes, or until the vegetables are tender.
- In a separate frying pan, melt the butter, add the flour, and whisk to make a roux.
- Add the roux to the cooked vegetables, whisking to create a creamy consistency. Cook for about 1 to 3 minutes, just until the sauce thickens.
What is a roux?
A roux is used to thicken sauces and soups, giving them a buttery, rich, and creamy texture. It’s made by combining equal parts butter and all-purpose flour. First, melt the butter in a saucepan or frying pan. Once melted, add the flour and stir continuously so it doesn’t burn. A white roux requires about 1–2 minutes of cooking, a light brown roux takes about 3–5 minutes, and a dark brown roux can take up to 10 minutes. A light roux gives a buttery, mild flavor, while a darker roux adds a deeper, nuttier taste. It is important to add the roux to hot liquid and whisk constantly to make a creamy texture. Roux is very commonly used in Polish cuisine. It is used to thicken soups, sauces, dishes with cabbage etc.
Polish Green Peas and Carrots Tips
- You can use salted butter, but I chose unsalted to provide an accurate ingredients list and have better control over the taste.
- You can also use fresh carrots, but you’ll need to peel them and cut them into small cubes. Cook the carrots first until tender, then add frozen peas. Alternatively, you can add canned, drained peas once the carrots are cooked. However, I prefer using frozen green peas for this dish rather than canned, as frozen vegetables make the dish quicker and hassle free.
- You can also cook Polish frozen peas and carrots in stock or broth for extra flavor, but keep in mind that you may need to adjust the salt and black pepper.
- Add more salt and black pepper if you feel the side dish needs extra seasoning.
- When reheating the vegetables, add them to a saucepan with 1–2 tablespoons of water to slightly loosen the sauce.
Frozen Peas and Carrots FAQ’s
Yes! Green peas and carrots are a fiber rich side dish that keeps you feeling full and satisfied. This makes them a wholesome, nutritious addition to any lunch or dinner, and you can serve them alongside meats, other vegetables, or grains.
You can store Polish green peas and carrots in an airtight glass or plastic container in the fridge. Do not leave them on the countertop overnight. Once they have cooled, place them in the container and refrigerate. To reheat the next day, add them to a saucepan with 1–2 tablespoons of water and cook over low heat.
They taste great with various types of meat, such as chicken, beef, or pork, and also pair well with fish. I also recommend serving them with mashed potatoes, pasta, or any grains like rice, couscous, quinoa, or buckwheat. Start serving with Oven Baked Basa Fish Fillets and Homemade Garlic Mashed Potatoes. In addition, their versatility makes them a perfect side dish for everyday dinners, special occasions, or holiday feasts, adding both taste and comfort to the plate.
The perfect herbs for this dish are fresh dill or fresh parsley, which pair perfectly with the cooked vegetables. Dried versions of these herbs can also be used, but they will have a milder taste. However, fresh herbs are ideal for finishing the dish, giving it a beautiful color and a great flavor.
Other Side Dishes
- Air Fryer Balsamic Brussel Sprouts
- Air Fryer Honey Roasted Carrots
- Baked Sweet Potato Wedges
- Baked Carrot Fries with Greek Yogurt Dip
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Polish Green Peas and Carrots
Ingredients
- 2 cups water
- 4 cups peas and carrots frozen
- 3/4 tsp. salt
- 1/8 tsp. black pepper
- 3 Tbsp. unsalted butter
- 3 Tbsp. all-purpose flour
Instructions
- Add the frozen peas and carrots in a deep saucepan with 2 cups of water.2 cups water, 4 cups peas and carrots
- Season with salt and black pepper and cover. Cook over low-medium heat for 10-14 minutes, or until the vegetables are tender.3/4 tsp. salt, 1/8 tsp. black pepper
- In a separate frying pan, melt the butter, add the flour, and whisk to make a roux. Cook over low heat, stirring frequently, for about 2–3 minutes. The longer it cooks, the darker the roux becomes. Be careful not to burn it.3 Tbsp. unsalted butter, 3 Tbsp. all-purpose flour
- Add the roux to the cooked peas and carrots, whisking to create a creamy consistency. Cook for about 1-3 minutes, just until the sauce thickens.
Notes
- You can use salted butter, but I chose unsalted to provide an accurate ingredients list and have better control over the taste.
- You can also use fresh carrots, but you’ll need to peel them and cut them into small cubes. Cook the carrots first until tender, then add frozen peas. Alternatively, you can add canned, drained peas once the carrots are cooked. However, I prefer using frozen green peas for this dish rather than canned, as frozen peas and carrots make the dish quicker and hassle free.
- You can also cook the frozen peas and carrots in stock or broth for extra flavor, but keep in mind that you may need to adjust the salt and black pepper.
- Add more salt and black pepper if you feel the side dish needs extra seasoning.
- When reheating Polish green peas and carrots the next day, add them to a saucepan with 1-2 tablespoons of water to slightly loosen the sauce.
