Saturday Thoughts...Small Recipes...Grandma's Peas and Carrots


If you remember Grandma making creamed peas and carrots, here’s the best recipe, from the "Farm Journal Country Cookbook 1959".  
The sauce is thickened with the cream and egg yolk which makes it gluten-free too, and it also freezes if you want to save half of the sauce for another time and prepare half the vegetables each time for 1 or 2 servings.  If you have a mandoline, it makes slicing the carrots easy.
Creamed Peas and Carrots
  1             cup  carrot slices, sliced thinly
¼              cup   onion, diced (optional)
  1             cup  frozen peas
  1             large  egg yolk
  1             cup  heavy cream
  2             tablespoons  butter
     1/2      teaspoon  sugar
                 salt and pepper -- to taste
                 fresh dill, if you have it
Slice carrots and cook with onion in 1 inch of water for 15 minutes.  Add frozen peas and cook another 2 or 3 minutes.  Drain.
Combine the egg yolk with the cream, butter and sugar.  Heat until mixture thickens in same pan.
Add the cooked vegetables, heat through.  Season with salt and pepper and fresh dill if desired.  
4 servings


  1. We never had that. My mom was Japanese and learned how to cook from our Southern Aunts.

  2. Oh, the memories. I remember my mother along with her mother making creamed peas but don't recall that they ever put carrots in with.
    This is down to my 'make' to do list.
    Thank You.


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