Ingredients:
5 carrots, cubed
10 ounces fresh peas or 10 ounces frozen peas
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
paprika
Directions:
Cook carrots in water to cover until tender.
Add peas; cook 5 more minutes.
Melt butter in saucepan.
Add flour, salt, and pepper.
Slowly stir in milk.
Bring to a boil, boil 1 minute.
Drain carrots and peas, mix with creamed mixture.
Heat through.
Put in serving bowl; sprinkle with paprika.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.