Glazed Radishes, Carrots and Peas

By JimMac

Ingredients

• 1/2 c Butter or margarine 20 oz Peas,frozen
• 1/4 c Water 1 1/2 ts Salt
• 1 tb Lemon juice 3/4 ts Sugar
• 18 oz Radishes 1/2 ts Pepper
• 3 cn Carrots,small,whole(16 oz)

Details

Servings 1

Preparation

Step 1

Drain cans of carrots. 1. In 6-quart sauce pot 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.