Carrots Chantilly
MAKE IT SHINE!
ADD YOUR PHOTO
This is a delicious side dish from Graham Kerr / The Galloping Gourmet.
- Ready In:
- 35mins
- Serves:
- Units:
1
Person talking
ingredients
- 2 lbs whole carrots or 2 lbs baby carrots
- 1 lb peas
- 1⁄2 cup 100% cream
- salt, to taste
- white pepper, to taste
- 4 tablespoons butter, divided
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!
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Pianolady
Contributor
@Pianolady
Contributor
"This is a delicious side dish from Graham Kerr / The Galloping Gourmet."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by: