Carrots and Peas

2 cups cubed, cooked carrots

3 Tbsps. butter, other fat or medium Béchamel sauce

1 cup cooked peas, fresh or canned

Combine the carrots and peas, reheat and serve with melted butter or any savoury fat such as bacon fat; or combine with a Béchamel or Veloute sauce. Season to taste with salt and pepper.

No. 2  With Green Mint-Combine the carrots and peas, as directed above, add one-half cup mint leaves and a little boiling water and boil for five minutes. Drain; add salt and pepper, a generous amount of butter and sprinkle of sugar. Set in the oven until the sugar melts. Serve with a garnish of fresh mint leaves.