Peas and Carrots
CACFP: ¼ cup = ½ fruit/vegetable


Ingredients 6 servings 20 servings
Green Peas, frozen 5 ounces 1 pound
Carrots, fresh 5 ounces 1 pound



  • 1. Cook peas as directed.
  • 2. Peel and thinly slice carrots.
  • 3. Steam carrots for 8 minutes.
  • 4. Toss cooked carrots and peas together.