4 med. sized carrots, scraped
2 tbsp. butter
1 tbsp. sugar
1/4 tsp. salt
1/4 c. water
1/2 c. peas, frozen
1/3 c. cashews

Cut carrots into 2 inch pieces if using food processor and shredding or julienne disk. Place carrots laying down into feed tube to get the longest shreds possible. Or without food processor, shred carrots using the finest blade of a hand food shredder. Heat butter in heavy saucepan with lid. Add carrots, sugar, salt and water. Cover and steam 10 minutes or until carrots are tender crisp and water is evaporated; be careful not to burn the carrots. Add the peas and steam another 2 minutes. Serve immediately with cashew topping.