202 Carrots Chantilly

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

Recipe to produce 6 portions U.S.A. Imperial Metric
Carrots 2 lb 2 lb. 1 kilo
Peas 1 lb. 1 lb. 500 grams
Cream ½ cup 4 fl. oz. 112 milliliters
Salt, white pepper To season To season To season
Butter 2 tbsp. 1 oz. 30 grams


Method of Preparation

  1. Peel carrots and slice across into ¼-inch pieces.
  2. Shell the peas.
  3. Measure cream and butter.

Method of Cookery

  1. 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.
  2. 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.