Creamed Peas and Carrots

3 cups peas (fresh or frozen)
5 tablespoons butter
2 medium carrots (peeled and diced)
pinch of hing
¼ teaspoon marjoram
¼ teaspoon thyme
salt and pepper to taste
1 tablespoon flour
1 cup light cream
Cover peas in lightly salted water and cook until tender. Drain and set aside. In a heavy pan melt 4 tablespoons butter, and add hing, carrots, and seasonings. Cover and cook over low heat, stirring occasionally, until carrots are tender, about 15 minutes.

In another small pan melt 1 tablespoon butter and stir in flour. Gently stir for 1 minute. Do not allow the mixture to brown. Gradually add cream, stirring constantly, until mixture is smooth and begins to boil. When the sauce has thickened remove from heat. This takes about 3 minutes.

Combine peas with seasoned carrots. Fold in the cream sauce and serve.

Serves 4

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