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Creamed Peas and Carrots Recipe
Creamed Peas and Carrots Recipe photo by Taste of Home

Creamed Peas and Carrots Recipe

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4.5 11
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Creamy sauce with a simple salt and pepper seasoning nicely complements peas and carrots in this colorful side dish. —Gayleen Grote, Battle View, North Dakota
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

2/3 cup equals 191 calories, 11 g fat (7 g saturated fat), 41 mg cholesterol, 282 mg sodium, 18 g carbohydrate, 5 g fiber, 5 g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Creamed Peas and Carrots in Taste of Home October/November 2008, p47

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Reviewed Jan. 23, 2015

"The taste is pretty bland, but I love peas and carrots."

Reviewed Jan. 19, 2015

"This was good, but I also had to add 1/4-1/2 teaspoon of garlic powder to amp up the flavor a bit."

Reviewed Jul. 30, 2014

"I used fresh cream peas and diced ham and it turned out very good."

Reviewed Apr. 16, 2014

"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."

Reviewed Apr. 14, 2014

"Great !! Everyone loved it."

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