- 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
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"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."
"add a little ground nutmeg to it, it is very good.and use the liquid from the Peas and Carrots,then add a little heavy whipping cream"
"Super easy, especially with little ones running around. And, they ate it too because there wasn't a lot of different tastes to it. Good for left over carrots and peas too."