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Quick Creamed Carrots Recipe

Quick Creamed Carrots Recipe photo by Taste of Home

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This side dish are always popular at my table. The rich sauce coats the carrots nicely and really perks up their flavor.—Eva Bailey, Olive Hill, Kentucky

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Quick Creamed Carrots Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

15 10 25

Ingredients

1 pound carrots, sliced
1 tablespoon butter
1 tablespoon all-purpose flour
2 tablespoons finely chopped onion
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
1 cup evaporated milk

Directions

In a large saucepan, bring 1 in. of water and carrots to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender.
Meanwhile, in another saucepan, melt butter. Stir in the flour, onion, basil, seasoned salt and pepper until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots and transfer to a serving bowl. Add sauce and stir to coat. Yield: 4 servings.

Nutritional Facts 3/4 cup equals 163 calories, 7 g fat (5 g saturated fat), 28 mg cholesterol, 319 mg sodium, 19 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Creamed Carrots in Taste of Home April/May 2002, p13

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Quick Creamed Carrots

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Reviewed on Apr. 12, 2013 by wymancoupons

We tried this recipe tonight for our family which includes two toddlers--one of which refuses to eat his vegetables. Not only did he eat these creamed carrots--he was shoveling them in his mouth! I may have to make the sauce for his veggies from now on. :) The rest of us also enjoyed this new twist on carrots. We substituted whole milk with a little melted butter for the evaporated milk, and it was still delicious!

Reviewed on Sep. 09, 2011 by kellydin86

I love this recipe! Its easy, quick, and gives great flavor to the carrots. It adds personality to the carrots and goes great with most meats, potatoes, rice ect.