Creamed Carrots and Peas

While I’m sure Normandy Beef Hash would be a satisfying meal on it’s own, I wanted some more veggies on my plate, so I made this recipe from Wartime Recipes from the Maritimes to go along with it.

I changed the instructions a bit, so as to not cook the heck out of the vegetables …

Ingredients

4 carrots, peeled and sliced
1 cup fresh peas (alas, I used frozen)
2 tsp sugar
3 tbsp butter
3 tbsp flour
1.5 cups milk
Salt and pepper

Instructions

Bring a pot of water and carrots to a boil. When carrots are almost cooked (5-10 mins of boiling), add peas for the last minute or so. Drain and set aside. 

Melt butter in the pot. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring/whisking until smooth. Bring to a simmer, stirring until thickened. Season with salt and pepper. Add the drained vegetables, reheat gently (if needed) and serve hot. 

This was a pretty straightforward veggies-in-white sauce (or as Cook Away calls it, “All-Purpose Sauce” (always capitalized)) dish.

The peas were in the water for so little time I didn’t get a photo of that!

The final product is quite attractive.

The verdict

A delicious alternative to veggies with butter, or similar. We ate this with the Normandy Beef Hash, and then basically mixed both dished together for lunch the next day – easy, fast, delicious. I’d definitely make this again.

What other veggies would work well in a white sauce? Tell us in the comments!