Make and share this Carrots Chantilly recipe from Food.com.
Provided by Pianolady
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice the carrots in rounds (or use whole baby carrots).
- Cook in salted water (start with cold water) for 10 to 15 minutes.
- Drain the carrots.
- Cook the peas separately.
- Place the carrots in a saucepan with 2 tablespoons of the butter.
- Add the cream; heat and season with salt and pepper to taste.
- Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
- Place the carrots in a serving dish, and surround with the peas.
- Enjoy!
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