Comforting Creamed Peas and Carrots

"This is a holiday tradition in our house, usually served on Christmas. Even those who don't care for these vegetables seem to like this tasty side dish. I also like it because it is fast, and it is prepared on the stove top, which helps free up the desperately-need holiday oven!"
 
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photo by popkutt photo by popkutt
photo by popkutt
photo by Debbwl photo by Debbwl
photo by Debbwl photo by Debbwl
Ready In:
15mins
Ingredients:
8
Serves:
6-8
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ingredients

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directions

  • Prepare peas and carrots according to the package directions, adding the sugar.
  • While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
  • When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.

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Reviews

  1. Comforting is the perfect way to describe this tasty side. We really enjoyed the use of fresh dill in the cream sauce. Start cooking and found out I was out of white flour so used whole wheat flour and 1% milk. This is a side that will be made again. Thanks for the post.
     
  2. This was delicious! I had to use half&half instead of milk and I didn't have any dill, but it turned out creamy and tasty anyway. Thanks!
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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