Creamy Peas and Carrots

  • Peas and carrots. A staple in American side dishes. You can dress ‘em up, or dress ‘em down. Today I’m gonna dress ‘em up, just a little bit though.I remember when I was little, I hated peas. (I’ve always loved carrots). But as I got older and my taste buds developed, I began to love peas. I love peas in soup,by themselves, but I especially love them in this creamy and colorful side dish.Plus it’s a perfect way to get in a couple servings of vegetables. (score)! If your family is one of those who has a potluck for Thanksgiving , volunteer for a side dish and bring this. I guarantee EVERYONE will love this.

    Ingredients:
    2 cups of frozen peas
    4 medium carrots sliced
    1/2 cup heavy whipping cream
    1 table spoon of cornstarch
    salt and pepper
    Step 1: Add the carrots to a saucepan can cover with water.Bring to boil,cover,reduce heat, and simmer for 10 minutes.
    Step 2: Add the peas and return to a boil,cover,reduce heat and simmer untill vegetables are tender. Drain and leave about 1/2 cup of water in the pan; return vegetables back to pan.
    Step 3: In a small bowl mix the cornstarch salt and pepper(to taste), and cream, ans stir untill smooth. Add the mix to the vegetables, ans bring it to a boil; stir and cook untill thickened. Enjoy!

    November 6th, 2009 | ChefShauniece | 1 Comment | Tags: , , , , , , , ,

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  • Mathea Tanner 11.06.2009

    Hey! It’s always nice to see a peas & carrots recipe ;). Creamy veggies are always so comforting and perfect for the Fall/Winter. Thanks for sharing!

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