Carrots Chantilly

READY IN: 35mins
Recipe by Pianolady

This is a delicious side dish from Graham Kerr / The Galloping Gourmet.

Top Review by sweetbonney

Pianolady I've been making these carrots and peas for decades, sometimes i sub cooked pearl onions for the peas and that's delish also. My mom also used to make this, she was a big fan of the "Galloping Gourmet"
two thumbs up !!!

Ingredients Nutrition

Directions

  1. Slice the carrots in rounds (or use whole baby carrots).
  2. Cook in salted water (start with cold water) for 10 to 15 minutes.
  3. Drain the carrots.
  4. Cook the peas separately.
  5. Place the carrots in a saucepan with 2 tablespoons of the butter.
  6. Add the cream; heat and season with salt and pepper to taste.
  7. Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
  8. Place the carrots in a serving dish, and surround with the peas.
  9. Enjoy!

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