Creamed Peas & Carrots for Recipe Friday

This is the vegetable we had with Thanksgiving dinner yesterday. It is a modification of a recipe my son made last year for a French class project. It’s really easy, though I’m not sure how healthy it is with all the cream and butter! Oh well, it was Thanksgiving so we went all out.

There were just the three of us, but we had a nice relaxing Thanksgiving Day. And now I have lots of leftover so I don’t have to cook all weekend. (Except for the turkey noodle soup I’m going to make with the turkey carcass I boiled down after dinner yesterday).

Creamed Peas and Carrots


2 cups frozen peas
2 large carrots
1 tbsp butter
1/4 cup chopped onion
3 slices of bacon
1 tbsp flour
1/2 tsp marjoram
salt & pepper
1 cup heavy cream


Peel carrots and chop into small pieces. Boil in a small amount of water for 10 minutes or until almost tender. Add peas and continue cooking for 2 – 3 minutes more. While carrots are cooking, melt butter in a medium sauce pan. Chop bacon into small pieces. Add bacon and onions to melted butter. Saute until onions are tender. Add flour and stir to make a roux, and continue stirring until roux turns beige. Stir in marjoram, salt, pepper, and cream. Simmer, stirring occasionally, until sauce thickens. Drain carrots and peas and stir them into the sauce. Simmer for 2 – 3 more minutes to allow all the flavors to meld.

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3 Responses

    • Deb, Yes, I think bacon is an excellent way to make vegetable yummy! And the cream doesn’t hurt things any, either. Hope you had a wonderful Thanksgiving, too. Peace, Linda

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