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Carrots Chantilly

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Slice the carrots in rounds (or use whole baby carrots).
  • Cook in salted water (start with cold water) for 10 to 15 minutes.
  • Drain the carrots.
  • Cook the peas separately.
  • Place the carrots in a saucepan with 2 tablespoons of the butter.
  • Add the cream; heat and season with salt and pepper to taste.
  • Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
  • Place the carrots in a serving dish, and surround with the peas.
  • Enjoy!
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RECIPE MADE WITH LOVE BY

@Pianolady
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@Pianolady
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"This is a delicious side dish from Graham Kerr / The Galloping Gourmet."
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  1. 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"<br/>two thumbs up !!!
    Reply
  2. Pianolady
    This is a delicious side dish from Graham Kerr / The Galloping Gourmet.
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