Creamed Peas and Carrots
Creamed Peas and Carrots
Serves 4
• 3 cups peas (fresh or frozen)
• 5 tablespoons butter
• 2 medium carrots (peeled and diced)
• pinch of hing
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• salt and pepper to taste
• 1 tablespoon flour
• 1 cup light cream
• 5 tablespoons butter
• 2 medium carrots (peeled and diced)
• pinch of hing
• 1/4 teaspoon marjoram
• 1/4 teaspoon thyme
• salt and pepper to taste
• 1 tablespoon flour
• 1 cup light cream
1. Cover peas in lightly salted water and cook until tender. Drain and set aside. In a heavy pan melt 4 tablespoons butter, and add hing, carrots, and seasonings. Cover and cook over low heat, stirring occasionally, until carrots are tender, about 15 minutes.
2. In another small pan melt 1 tablespoon butter and stir in flour. Gently stir for 1 minute. Do not allow the mixture to brown. Gradually add cream, stirring constantly, until mixture is smooth and begins to boil. When the sauce has thickened remove from heat. This takes about 3 minutes.
3. Combine peas with seasoned carrots. Fold in the cream sauce and serve.
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