Creamed Peas and Carrots

4 medium carrots, sliced

2 cups frozen peas

1 tbsp cornstarch

1/4 tsp salt

1/8 tsp pepper

1/2 cup heavy whipping cream

1. Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. Add peas; return to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Drain, reserving 1/2 cup cooking liquid. Return vegetables and reserved liquid to the pan. In a small bowl, combine the cornstarch, salt, pepper and cream until smooth. Stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened.