Carote e piselli alla panna (Carrots and Peas)

Italian Recipe Vegetable

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Ingredients:
Young carrots
peas
cream
salt

Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, and will require a little longer cooking), then put them together in a stewpan with three or four tablespoonsful of cream, and cook till quite tender. Serve hot.