Lighter Creamy Carrots And Peas Recipes

CREAMED PEAS AND CARROTS

Steps:

• Cook carrots in water to cover until tender.
• Add peas; cook 5 more minutes.
• Melt butter in saucepan.
• Add flour, salt, and pepper.
• Slowly stir in milk.
• Bring to a boil, boil 1 minute.
• Drain carrots and peas, mix with creamed mixture.
• Heat through.
• Put in serving bowl; sprinkle with paprika.

CREAMED PEAS AND CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. , Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan., In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

BUTTERED BABY CARROTS AND SWEET PEAS

Steps:

• In a skillet, saute carrots in butter for 5 minutes.
• Stir in remaining ingredients.
• Cover and simmer for 10 minutes or until vegetables are done.

CREAMY PEAS-N-CARROTS CASSEROLE

Steps:

• Place carrots in a saucepan with a small amount of water, cover, and cook for 6 minutes over medium heat.
• Add onions, bring to a boil, and then reduce heat.
• Cover pan and allow to simmer for 5 minutes and then drain.
• Add peas to carrots and toss.
• In a shallow 3 quart baking dish, add 4 cups of vegetables, sprinkle with cheddar cheese, and top with remaining vegetables.
• In a saucepan, melt 1 tablespoon of butter over medium heat, then stir in flour, nutmeg, salt, and pepper.
• Gradually add milk, stirring constantly.
• Bring milk to a boil, and stir for 2 minutes.
• Pour milk mixture over vegetables.
• Put remaining 3 tablespoons of butter and cracker crumbs in a skillet, cook and stir over medium heat until toasted.
• Sprinkle crackers over casserole, and bake at 350 degrees for 30 to 40 minutes.

COMFORTING CREAMED PEAS AND CARROTS

Steps:

• Prepare peas and carrots according to the package directions, adding the sugar.
• While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
• When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.

LIGHTER CREAMY CARROTS AND PEAS

Steps:

• Place carrots in a steamer basket over boiling water.
• Cover saucepan and steam 4 minutes.
• Add peas and steam 3-4 minutes or until peas are tender.
• Drain and return vegetables to saucepan.
• Add remaining ingredients and toss.