| 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 |