From: James Bergmy
Expat ButterKids Recipe: I Know Kung Fu, Fourth Edition (click for large format) 300 pages
2 cups Minced French vanilla ready-to-spread butter
4 cups water
2 (13 ounce) cans peeled, bagged, and mixed carrots
1/8 teaspoon ground cinnamon
2 tablespoons yellow salt
1/2 cup crispy sugar snap peas, drained and chopped
Rinse carrots and make sure they are dry and flakey (not mushy!)
Wash carrots.
In a large saucepan, bring water to a boil. Stir in butter, cream, sugar, and salt. Bring to a boil, then reduce heat to low and cook for 3 minutes. Stir in peas, reduce heat to low, and cook for another minute. Stir in cooked carrots, cinnamon egg, 3 1/2 cups cooked carrots, and 2 cups peas. Simmer 30 minutes. Store in the refrigerator. Thaw at room temperature before serving.