Directions:
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
- Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan.
- In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.16 Kcal (570 kJ) | ||
| Calories from fat | 49.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 265.69mg | 11% | |
| Potassium | 310.04mg | 7% | |
| Total Carbs | 17.8g | 6% | |
| Sugars | 6.4g | 26% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 4.27g | 9% | |
| Vitamin C | 15.9mg | 26% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.3mg | 7% | |
| Calcium | 45.1mg | 5% | |
| Amount Per 100 g | |||
| Calories | 93.61 Kcal (392 kJ) | ||
| Calories from fat | 34.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.82g | 9% | |
|---|---|---|---|
| Cholesterol | 14.13mg | 7% | |
| Sodium | 182.66mg | 11% | |
| Potassium | 213.16mg | 7% | |
| Total Carbs | 12.24g | 6% | |
| Sugars | 4.4g | 26% | |
| Dietary Fiber | 3.59g | 21% | |
| Protein | 2.93g | 9% | |
| Vitamin C | 10.9mg | 26% | |
| Vitamin A | 0.4mg | 20% | |
| Iron | 0.9mg | 7% | |
| Calcium | 31mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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