Creamed Peas and Carrots Recipe

Place sliced carrots in a large saucepan. Add 1-inch of water. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Add peas and return to a boil. Reduce heat, cover and simmer for 5-10 minutes or until the vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan. In small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into the vegetables. Bring to a boil, cook and stir for 1-2 minutes or until thickened.