Carrots Chantilly

Directions

1. 1
   Slice the carrots in rounds (or use whole baby carrots).
2. 2
   Cook in salted water (start with cold water) for 10 to 15 minutes.
3. 3
   Drain the carrots.
4. 4
   Cook the peas separately.
5. 5
   Place the carrots in a saucepan with 2 tablespoons of the butter.
6. 6
   Add the cream; heat and season with salt and pepper to taste.
7. 7
   Season the peas with salt and pepper to taste, and toss in the other 2 tablespoons of the butter.
8. 8
   Place the carrots in a serving dish, and surround with the peas.
9. 9
   Enjoy!