Creamy Peas and Carrots

Teresa Ambra

Creamy Peas and Carrots is a delectable side dish that can be whipped up in about 10 minutes. It's a delicious way to use peas and carrots and will delight your taste buds. This gluten free recipe includes cream cheese and heavy whipping cream. It's wonderful for weeknight suppers when you're busy and short on time. It's also terrific for holiday dinners like Thanksgiving or Christmas.

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Prep Time 2

Cook Time 10

Total Time 12

Course Side Dish, Vegetable, Veggie

Cuisine American

Servings

Calories 158 kcal

Equipment

1 large Dutch Oven
1 butter knife to cut cream cheese in cubes
1 whisk
1 wooden spoon
measuring cups
measuring spoons

Ingredients

2 lb. bag frozen peas and carrots thawed (or up to 3 lbs.)
1/2 tsp. Salt and pepper to taste
1 tsp. granulated sugar
6 tbsp. unsalted butter
8 oz. block cream cheese cut in cubes
1/4 cup heavy whipping cream

Instructions

In a sauce pan or Dutch oven, melt butter and cream cheese.
Whisk frequently until mixture dissolves somewhat.
Add the peas and carrots, granulated sugar, salt and pepper.
Stir frequently so all the ingredients blend well together.
Cook over low heat until peas and carrots are hot.
This will take about 10-15 minutes, depending on how high the heat.
Add the whipping cream and heat through.

Notes

NOTE: I have used either half-and-half or heavy whipping cream. Although my personal preference is heavy whipping cream.

Nutrition

Calories: 158kcalCarbohydrates: 13gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 29mgSodium: 329mgPotassium: 247mgFiber: 3gSugar: 2gVitamin A: 8937IUVitamin C: 10mgCalcium: 110mgIron: 1mg

Keyword carrots, cream cheese, gluten free, peas, side dish, vegetable

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