|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.