Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
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.
Originally Submitted
3/22/2010
0 Out of 5 from
0 reviews
You can add this Creamed Peas and Carrots recipe to your own private DesktopCookbook.
