Yield: 10 Servings
|½ cup||Butter or margarine|
|1 tablespoon||Lemon juice|
|3 cans||Carrots,small,whole(16 oz)|
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.