- 1 pound carrots, sliced
- 1 large onion, chopped
- 1/4 cup water
- 1/4 cup butter, cubed
- 1/4 cup honey
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1/8 teaspoon white pepper
- 1 package (16 ounces) frozen peas
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5 hours. Stir in peas. Cook, covered, on high 15-25 minutes longer or until vegetables are tender. Yield: 12 servings (1/2 cup each).
Originally published as Honey-Butter Peas and Carrots in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2014, p73
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