202 Carrots Chantilly

Preparation info

Published 1966

Place carrots into cold salted water—bring to the boil and simmer 15 minutes. Drain. (If baby carrots, cook whole.) Place the peas into salted boiling water and cook 12 minutes. Drain.
Place the peas and carrots together in a saucepan with the butter—heat and combine—season with salt and pepper and then stir in the cream. When the cream starts to come to the boil, serve.