Creamy Carrots and Peas
Ingredients
- 3/4 lb. carrots, thinly sliced
- 1/2 lb. canned peas, drained
- 1 teaspoon unsalted butter
- 1 ounce light cream cheese, room temperature, cut up
- 1/4 teaspoon white pepper
Instructions
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 5 minutes. Add peas and steam 2-3 minutes or until carrots are tender and peas are hot. Drain and return vegetables to saucepan. Add remaining ingredients and salt to taste and toss. Makes 4 servings.
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