Carrots Chantilly

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 lbs whole carrots or 2 lbs baby carrots
• 1 lb peas
• 1/2 cup 100% cream
• salt, to taste
• pepper, to taste
• 4 tablespoons butter, divided

Recipe

• 1 slice the carrots in rounds (or use whole baby carrots).
• 2 cook in salted water (start with cold water) for 10 to 15 minutes.
• 3 drain the carrots.
• 4 cook the peas separately.
• 5 place the carrots in a saucepan with 2 tablespoons of the butter.
• 6 add the cream; heat and season with salt and pepper to taste.
• 7 season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
• 8 place the carrots in a serving dish, and surround with the peas.
• 9 enjoy!