1 bunch (8 small) carrots
4 springs parsley or celery leaves
1 small oniion
1/4 cup margarine
2 Tbsp. flour
1 1/2 cups milk
1 tsp. salt
1/4 tsp. pepper
1 cup fresh frozen (cooked) or canned peas
1/2 cup grated cheese

Give the carrots a good washing and cook in a little boiling salted water for 5 minutes ONLY. Drain. (I slice mine). Chop onion and parsley or celery leaves fine. Cook onion in melted margarine over low heat until it turns golden. (May use onion powder or minced onions.) Stir in flour and mix well. Add milk slowly and stir until sauce is smooth and slightly thick. Season with salt, pepper and chopped parsley or celery. Assemble the vegetables. Put cooked peas in a medium size casserole and cover with carrots and pour sauce on top. Sprinkle with grated cheese. Bake 30 minutes at 400. Serves 6.