Creamed Peas and Carrot

• 3 cups peas (fresh or frozen)
• 5 tablespoons butter
• 2 medium carrots, peeled and diced
• 1 pinch hing
• 14 teaspoon marjoram
• 14 teaspoon thyme
• salt
• pepper
• 1 tablespoon flour
• 1 cup light cream

1. Cover peas in lightly salted water and cook until tender.
2. Drain and set aside.
3. In a heavy pan melt 4 tablespoons butter, and add hing, carrots, and seasonings.
4. Cover and cook over low heat, stirring occasionally, until carrots are tender, about 15 minutes.
5. In another small pan melt 1 tablespoon butter and stir in flour.
6. Gently stir for 1 minute.
7. Do not allow the mixture to brown.
8. Gradually add cream, stirring constantly, until mixture is smooth and begins to boil.
9. When the sauce has thickened remove from heat.
10. This takes about 3 minutes.
11. Combine peas with seasoned carrots.
12. Fold in the creamsauce and serve.

peas, butter, carrots, hing, marjoram, thyme, salt, pepper, flour, light cream

Taken from www.food.com/recipe/creamed-peas-and-carrot-416361 (may not work)