Yield: 10 Servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine |
¼ cup | Water |
1 tablespoon | Lemon juice |
18 ounces | Radishes |
3 cans | Carrots,small,whole(16 oz) |
20 ounces | Peas,frozen |
1½ teaspoon | Salt |
¾ teaspoon | Sugar |
½ teaspoon | Pepper |
Drain cans of carrots.
1. In 6-quart saucepot over medium heat, heat butter or margarine, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.
2. Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.