1½ pounds carrots, peeled and cut into ¼-inch dice
1 pound English peas, shelled (1 C.)
2 T. heavy cream, preferably raw
½ tsp. finely ground unrefined sea salt
¼ tsp. ground white pepper
2 T. chopped fresh mint
1 T. chopped fresh curly parsley

Pour the carrots and peas into a steamer basket and steam them over rapidly boiling water until crisp-tender, about 10 minutes. Transfer them to a serving bowl, then stir in the cream, salt, white pepper, mint, and parsley. Serve warm.