Creamy Carrots and Peas

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Creamy Carrots and Peas

 

3/4 lb. carrots, cooked, thinly sliced

1/2 lb. green peas, cooked

1 tsp. unsalted butter

1 oz. cream cheese, room temperature, cut up

1/2 tsp. salt, or to taste

1/4 tsp. white pepper

 

Place carrots in a steamer basket over boiling water. Cover saucepan and steam

4 minutes. Add peas and steam 3 to 4 minutes or until peas are tender.

Drain and return vegetables to saucepan. Add remaining ingredients and toss.

Makes 4 servings.

 

 

 

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