- 4 medium carrots, sliced
- 2 cups frozen peas
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup heavy whipping cream
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
- Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan.
- In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.
Reviews for Creamed Peas and Carrots
"The taste is pretty bland, but I love peas and carrots."
"This was good, but I also had to add 1/4-1/2 teaspoon of garlic powder to amp up the flavor a bit."
"I used fresh cream peas and diced ham and it turned out very good."
"This was good. I did add some fresh garlic and a bit of butter the second time I made it. I also used more pepper to suit our tastes. The creamy sauce is good but for my husband and I it was great when amp'd up with the garlic, butter and extra pepper."
"Great !! Everyone loved it."