Carrots Chantilly

1. 1

   Slice the carrots in rounds (or use whole baby carrots).

2. 2

   Cook in salted water (start with cold water) for 10 to 15 minutes.

3. 3

   Drain the carrots.

4. 4

   Cook the peas separately.

5. 5

   Place the carrots in a saucepan with 2 tablespoons of the butter.

6. 6

   Add the cream; heat and season with salt and pepper to taste.

7. 7

   Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.

8. 8

   Place the carrots in a serving dish, and surround with the peas.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.