1/2 c. butter
1/4 c. water
1 tbsp. lemon juice
3 (6 oz.) bags radishes
3 (15-16 oz.) cans sm. whole carrots
20 oz. bag frozen peas
1 1/2 tsp. salt
3/4 tsp. sugar
1/2 tsp. pepper

Drain cans of carrots.

In 6-quart saucepan over medium heat, heat butter, water, lemon juice, and radishes to boiling. Reduce heat to low; cover and simmer 30 minutes, stirring often, or until radishes are tender.

Drain the carrots. Add carrots and remaining ingredients; cook 10 minutes, stirring occasionally, or until carrots and peas are heated through.