| | Directions | | 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. |
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| Ingredients | | - |  | 4 carrots, sliced (medium) |
| - | | 2 cups frozen peas |
| - | | 1 tablespoon cornstarch |
| - | | 1/4 teaspoon salt |
| - | | 1/8 teaspoon pepper |
| - | | 1/2 cup heavy whipping cream |
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