CARROTS CHANTILLY

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Carrots Chantilly image

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

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

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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