Remember when I told you that we will be trying to fry our turkey this year, well, we did not have enough oil in the fryer as we thought, so out bird ended up steaming all the way through.
It was not to pleasant looking. But we are not giving up! We are going to try again some day soon, and I will post an update on how that Turkey fries up, and I will be sure to get enough peanut oil.
But I must say, that the sides came out fabulous! I made Lobster Macaroni and Cheese that was To-Die for, and my signature Creamy Mashed Potatoes!
I also made a quick side dish of Creamed Peas and Carrots, that are super fast and delicious! If you need a side dish, that can come together fast, and everyone will love, then this is the dish!
Perfect for the holiday table in a few days. It is creamy, and rich, and the garlic flavor, just brings the vegetables in this dish to life!
This dish is always the kids favorite. Every time I made this, kids that come over for dinner, always want more Creamed Peas and Carrots! And that makes me happy, because I know that the kids are getting their veggies!
Ingredients
- 1 (16 ounce) package frozen peas and carrots
- 3 tablespoons butter, divided
- 2 tablespoons flour
- 1?2 teaspoon salt
- 1?4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 1?2 cups milk
Instructions
- Place 1 tablespoon butter in a small saucepan, on medium heat, until melted, add in peas and carrots, and cook until softened and fragrent about 6-7 minutes, if cooking frozen peas and carrots.
- While peas and carrots cook, melt remaining 2 tablespoons butter in a medium saucepan and then add flour, and stir to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Add salt, pepper, and garlic powder to milk mixture. Boil for about 1 minute, stirring constantly, and cook until thickened and bubbly. Add sauce in with peas and carrots, that have been cooked in melted butter, and mix together until peas and carrots are coated in sauce. Serve warm.
So, you really need to try this dish. And the great thing is, that you can really swap out almost any vegetable with this recipe. The garlic Bechemel sauce, can go with Asparagus, Corn, Potatoes, Cauliflower, and more! Try different things, and have an awesome side dish! Try it out, and Merry Christmas!
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