CARROTS AND PEAS
Cook separately until tender diced carrots and green peas. Drain, mix, and reheat in White, [Béchamel], or [Cream Sauce], or season with salt, pepper, and melted butter.
Cook separately until tender diced carrots and green peas. Drain, mix, and reheat in White, [Béchamel], or [Cream Sauce], or season with salt, pepper, and melted butter.