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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