Carrots Chantilly

• 2 tablespoons butter or 2 tablespoons margarine
• 3 tablespoons flour
• 2 14 cups milk
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 lb carrot
• 12 lb frozen peas
• 2 ounces butter, unsalted
• 1 12 cups white sauce, hot
• salt
• 18 teaspoon pepper
• 18 teaspoon paprika
• 1 tablespoon fresh minced parsley

1. Melt the butter in a casserole and add the flour.
2. Stir well, then add the milk slowly while stirring sell.
3. Cook sauce for 5 minutes at a low heat, while stirring off and on to prevent burning.
4. Taste with salt and pepper.
5. Vegetable dish: Peel, clean and thinly slice the carrots.
6. Then, blanch the carrots in salted, boiling water for 6-7 minutes.
7. Cool, drain and set the carrots aside.
8. Cook the peas as per the package instructions, drain and set them aside.
9. Add the peas to the white sauce, season to taste with the salt and pepper.
10. Melt the butter in a saucepan.
11. Add the carrots, season to taste, sprinkle with the parsley and reheat them thoroughly.
12. Pour the sauce and the peas into a service bowl.
13. Add the carrots forming a border around the peas.
14. Sprinkle with paprika and serve.

butter, flour, milk, salt, pepper, carrot, frozen peas, butter, white sauce, salt, pepper, paprika, parsley

Taken from www.food.com/recipe/carrots-chantilly-87874 (may not work)