💡 At a Glance
- •The Dish: A creamy pea-avocado mash paired with sweet and savory caramelized carrots—the ultimate side dish for fish or chicken.
- •Time Saver: A super fast, vegetarian weeknight option with a puree that’s ideal for meal prep and making ahead.
- •How It’s Made: Cook and puree the peas in your Thermomix® while your carrots caramelize to perfection in a skillet.
Looking for a side dish or light main that’s anything but run-of-the-mill, yet still crazy fast and easy to whip up? I’ve got you covered! This Pea and Avocado Puree with Caramelized Carrots is such a fun flavor surprise: ultra-creamy, bright and fresh from the peas and avocado, with carrots that get delightfully sweet-and-salty in the skillet.
It’s a delicious flavor combo you’re going to absolutely love!
This easy vegetarian recipe comes together in no time and pairs wonderfully with roasted fish or grilled chicken.
Why you’re going to love this dish:
- Super quick and easy to make.
- Whips up in no time.
- Incredibly rich and creamy.
- Packed with exciting flavor.
- The perfect sweet-and-savory combination.
- Healthy and naturally vegetarian.
- Great as a side dish or a light main course.
- Requires just a handful of simple ingredients.
- An absolute flavor bomb!
- An easy recipe that’s perfect for busy weeknights.
My Top Recipe Tips
Depending on whether you serve this alongside fish or meat, this recipe makes 2 to 4 servings.
If you’re serving it as a side dish, it’s plenty for four people.
If you’re enjoying it as a light main course, it comfortably serves two.
Using frozen peas? If you’re short on time, give them a quick thaw first so they cook up super fast.
Make sure your avocado is nice and ripe! It should yield slightly to gentle pressure so the flesh scoops out easily. A firm avocado just won’t blend into that smooth, velvety consistency you want.
Keep a close eye on those carrots while they caramelize! Sugar gets hot super fast and can burn in a flash. Stir regularly and don’t leave your skillet unattended.
By the end, the orange juice should reduce down to a thick, syrupy glaze that beautifully coats the carrots.
Don’t skip that final pinch of salt on the caramelized carrots! It balances out the sweetness of the sugar and really makes all the flavors pop.
Looking for a lighter option or keeping it vegan? Swap out the heavy cream for a splash of coconut milk or some reserved pea cooking water to blend your purée.
Be sure to give the purée a quick taste test at the end! It might need an extra pinch of salt, pepper, or a fresh squeeze of lemon juice to hit that perfect flavor balance.
Can You Make This Ahead and Store Leftovers?
This purée is great for meal prep! Just make it according to the recipe, blend it up, and let it cool completely. Store it in an airtight container in the fridge for 1 to 2 days.
You can also make the caramelized carrots ahead of time and keep them in a separate container in the fridge. That said, they really are at their absolute best served freshly made!
Good news—the purée freezes super well! Just transfer the fully cooled purée into a freezer-safe container.
I don’t recommend freezing the caramelized carrots, though—their texture can get a little soft and weird when thawed.
So stick to freezing just the purée! When you’re ready to eat, reheat the thawed purée in a saucepan on the stove and give it a quick blend or whisk if it needs smoothing out.
Easy Recipe Variations
Add a Ginger Kick: Finely chop a small garlic clove or a tiny knob of fresh ginger and blend it right in with the peas and avocado.
Herby Goodness: Toss fresh mint, flat-leaf parsley, or cilantro right into the purée, or sprinkle them on top as a bright, delicious garnish.
Add some heat: Mix a pinch of red pepper flakes right into the mash.
Citrus twist: Swap out the lemon juice for fresh lime juice in the mash.
Make it richer: Blend in a pat of butter or a drizzle of good olive oil for extra richness.
Switch up the veggies: Try caramelizing sliced parsnips, celeriac, or fennel instead of carrots.
Spice it up: Add a pinch of cinnamon, star anise, or cardamom to the carrots while they caramelize.
Here’s What You’ll Need for Pea Avocado Mash with Caramelized Carrots
For the Pea Avocado Mash:
- 1 lb (500 g) frozen peas
- 2 cups (500 ml) water
- 2 ripe avocados
- 1/3 cup (80 g) heavy cream
- Juice of 1/2 lemon
- Salt and freshly cracked black pepper, to taste
For the Caramelized Carrots:
- 1/2 lb (250 g) carrots
- 1 tbsp butter
- 3 tbsp (50 ml) orange juice
- 1 tbsp brown sugar (or raw cane sugar)
- Pinch of salt
How to Make Pea Avocado Mash with Caramelized Carrots
Instructions:
First, pour 500 g (about 2 cups) of water into the mixing bowl, insert the simmering basket, and add the frozen peas right out of the freezer into the basket.
Cook for 20 min / 100°C (212°F) / Speed 1. Give them a quick stir halfway through the cooking time.
Pro Tip: If you have time to let the peas thaw beforehand, it will cut down your cooking time significantly! Start with 8 minutes, then check for doneness. They should be tender, but not mushy. If they still feel a bit firm, just add a couple more minutes.
Meanwhile, halve and pit the avocados, then scoop out the flesh and chop it into pieces. You can also go ahead and start preparing the carrots now!
Peel the carrots and slice them into uniform sticks (about ½-inch thick).
Melt the butter in a skillet over medium heat.
Add the carrots to the skillet and sauté for about 5 minutes, stirring occasionally, until slightly golden and tender.
Next, sprinkle the sugar over the carrots and toss well to make sure every stick is coated.
Next, pour the orange juice over the carrots and give everything a quick stir.
Let the liquid reduce down while the sugar caramelizes.
Stir regularly so nothing burns!
After about 5–7 minutes, the liquid will start to turn thick and syrupy.
The whole process takes about 10–15 minutes depending on your heat level and the size of your carrots, until they’re tender and coated in a beautiful, syrupy glaze.
Finish with a pinch of salt to perfectly balance out the sweetness and acidity.
Remove the skillet from the heat and transfer the caramelized carrots out of the pan.
Once cooked, remove the steaming basket with the peas and drain the cooking liquid.
Pro Tip: Want to skip the heavy cream? Just save a bit of the cooking water and use that instead!
Now add the peas, avocados, lemon juice, cream, salt, and pepper into the mixing bowl and blend for 20 sec / speed 7.
Give it a quick taste and adjust the seasonings before serving.
Serve alongside the caramelized carrots and any other sides of your choice.
This dish pairs amazingly well with fish!
Enjoy!
By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.
Happy cooking!
If you loved this recipe, you might also like my Tuna Tomato Pasta Sauce 🙂
Cheers, Christoph
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Pea Avocado Purée with Caramelized Carrots
Click stars to rate now
Zutaten
For the Pea Avocado Purée:
- 500 g Frozen peas
- 500 g Water
- 2 Avocados
- 80 g Heavy cream
- Juice of 1/2 lemon
- Salt and black pepper
For the Caramelized Carrots:
- 250 g Carrots
- 1 tbsp Butter
- 50 ml Orange juice
- 1 tbsp Brown sugar or raw cane sugar
- pinch Salt
Zubereitung
- 500 g Water, 500 g Frozen peasFirst, add 500 g of water to the mixing bowl, insert the steamer basket, and add the frozen peas (straight from the freezer) into the basket.
- Cook for 20 min / 100°C / Speed 1. Give it a quick stir halfway through cooking.
- 2 AvocadosMeanwhile, halve and pit the avocados, then cut the flesh into chunks. Now you can get started on the carrots!
- 250 g CarrotsPeel the carrots and cut them into even strips (about 1 cm thick).
- 1 tbsp ButterMelt the butter in a skillet over medium heat.
- 250 g CarrotsAdd the carrots to the skillet and sauté gently for about 5 minutes, stirring occasionally.
- 1 tbsp Brown sugarSprinkle the sugar over the carrots and toss well so every carrot is coated.
- 50 ml Orange juicePour in the orange juice and stir. Let the liquid reduce while the sugar caramelizes, stirring regularly so nothing burns.
- After about 5–7 minutes, the liquid will start turning syrupy. Depending on your heat and the size of the carrots, the whole process takes about 10–15 minutes until the carrots are tender and coated in a glossy, syrupy glaze.
- pinch SaltFinally, add a pinch of salt to balance out the sweet and citrusy flavors.
- Remove the skillet from the heat and transfer the caramelized carrots out of the pan.
- Once the peas are done, remove the steamer basket and drain the cooking water.
- Tip: Looking for a dairy-free option? Reserve a bit of the cooking water and use that instead of the heavy cream!
- 500 g Frozen peas, 2 Avocados, 80 g Heavy cream, Juice of 1/2 lemon, Salt and black pepperAdd the peas, avocados, lemon juice, heavy cream, salt, and pepper to the mixing bowl and purée for 20 sec / Speed 7.
- Taste and adjust seasoning if needed before serving. Plate the creamy purée topped with the caramelized carrots, along with any other side dish of your choice. This pairs wonderfully with fish!
Notes
Pea Avocado Purée with Caramelized Carrots
Click stars to rate now
Zutaten
For the Pea Avocado Purée:
- 500 g Frozen peas
- 500 g Water
- 2 Avocados
- 80 g Heavy cream
- Juice of 1/2 lemon
- Salt and black pepper
For the Caramelized Carrots:
- 250 g Carrots
- 1 tbsp Butter
- 50 ml Orange juice
- 1 tbsp Brown sugar or raw cane sugar
- pinch Salt
Zubereitung
- 500 g Water, 500 g Frozen peasFirst, add 500 g of water to the mixing bowl, insert the steamer basket, and add the frozen peas (straight from the freezer) into the basket.
- Cook for 20 min / 100°C / Speed 1. Give it a quick stir halfway through cooking.
- 2 AvocadosMeanwhile, halve and pit the avocados, then cut the flesh into chunks. Now you can get started on the carrots!
- 250 g CarrotsPeel the carrots and cut them into even strips (about 1 cm thick).
- 1 tbsp ButterMelt the butter in a skillet over medium heat.
- 250 g CarrotsAdd the carrots to the skillet and sauté gently for about 5 minutes, stirring occasionally.
- 1 tbsp Brown sugarSprinkle the sugar over the carrots and toss well so every carrot is coated.
- 50 ml Orange juicePour in the orange juice and stir. Let the liquid reduce while the sugar caramelizes, stirring regularly so nothing burns.
- After about 5–7 minutes, the liquid will start turning syrupy. Depending on your heat and the size of the carrots, the whole process takes about 10–15 minutes until the carrots are tender and coated in a glossy, syrupy glaze.
- pinch SaltFinally, add a pinch of salt to balance out the sweet and citrusy flavors.
- Remove the skillet from the heat and transfer the caramelized carrots out of the pan.
- Once the peas are done, remove the steamer basket and drain the cooking water.
- Tip: Looking for a dairy-free option? Reserve a bit of the cooking water and use that instead of the heavy cream!
- 500 g Frozen peas, 2 Avocados, 80 g Heavy cream, Juice of 1/2 lemon, Salt and black pepperAdd the peas, avocados, lemon juice, heavy cream, salt, and pepper to the mixing bowl and purée for 20 sec / Speed 7.
- Taste and adjust seasoning if needed before serving. Plate the creamy purée topped with the caramelized carrots, along with any other side dish of your choice. This pairs wonderfully with fish!
