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Creamed Onions and Carrots Recipe

Photo by: Taste of Home

Preparing this side dish a day ahead of time gives the pleasant flavors time to meld, plus it makes the holiday itself easier on me!—Ardis Rollefson, Jackson Hole, Wyoming

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12 Servings
Prep: 10 min. Bake: 30 min.

Ingredients

8 cups water
2 pounds pearl onions
2 tablespoons butter
3 tablespoons all-purpose flour
1-1/4 cups heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded carrots

Directions

In a Dutch oven, bring water to a boil. Add onions; boil for 3 minutes. Drain and rinse in cold water; peel and set aside.
In a large saucepan, melt butter. Stir in flour until smooth. Gradually add the cream, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in carrots and onions.
Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 325° for 30-40 minutes or until vegetables are tender. Yield: 12 servings.

Nutrition Facts: 1 serving (1 cup) equals 151 calories, 11 g fat (7 g saturated fat), 39 mg cholesterol, 136 mg sodium, 12 g carbohydrate, 2 g fiber, 2 g protein.

Creamed Onions and Carrots published in Taste of Home October/November 2001, p6

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