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Creamed Peas And Carrots Recipe
|Carrots||4 Medium, sliced|
|Frozen peas||2 Cup (32 tbs)|
|Heavy whipping cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 777 Calories from Fat 404
% Daily Value*
Total Fat 46 g70.9%
Saturated Fat 27.9 g139.5%
Trans Fat 0 g
Cholesterol 164.4 mg54.8%
Sodium 992.5 mg41.4%
Total Carbohydrates 77 g25.6%
Dietary Fiber 19 g75.8%
Sugars 25 g
Protein 19 g37.4%
Vitamin A 960% Vitamin C 105%
Calcium 21.8% Iron 27.3%
*Based on a 2000 Calorie diet
Bring to a boil.
Reduce the heat; cover and simmer for 10 minutes.
Add the peas; return to a boil.
Reduce the heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
Drain, reserving 1/2 cup cooking liquid.
Return vegetables and reserved liquid to the pan.
In a small bowl, combine the cornstarch, salt, pepper and cream until smooth.
Stir into vegetables.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.