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Print this Recipe    Carrots Peas

Creamy Carrots and Peas

3/4 lb. carrots, thinly sliced
1/2 lb. canned peas, drained
1 tsp. unsalted butter
1 ounce light cream cheese, room temperature, cut up
1/4 tsp. white pepper

Place carrots in a steamer basket over boiling water. Cover saucepan
and steam 5 minutes. Add peas and steam 2-3 minutes or until carrots
are tender and peas are hot. Drain and return vegetables to saucepan.
Add remaining ingredients and salt to taste and toss. Makes 4
servings.

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