Tuesday, January 6, 2009

Russian Peas and Carrots

8 oz carrots, in 2 inch long julienned strips
1 1/2 tablespoon butter
2 teaspoons sugar
water to barely cover the carrots
a pinch of salt

6 oz frozen peas in a microwavable dish
some water in the dish, not to cover

1 tbl flour
salt and pepper to taste

Put the carrots into a frying pan with a lid.
Add the next 4 ingredients and cover and cook on medium heat until the carrots are just au dent.
Meanwhile, put the peas in the microwave and heat about 2 minutes.
Strain the liquid off the carrots into a small saucepan.
Strain the liquid from the peas into a small dish to reserve and put the peas in with the carrots.
Heat the carrot liquid and stir in the flour, adding enough of the peas liquid to make a nice sauce.
Pour the sauce over the vegies, and keep warm until time to serve. Covering the pan will probably suffice.

I went to get a picture of this, from the left-overs, but I was too late. A daughter had put all the leftovers together in a dish, and the peas and carrots were at the bottom. I'll have to get a picture later.

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