Show Subscription Form




Creamed Carrots Recipe
Creamed Carrots Recipe photo by Taste of Home

Creamed Carrots Recipe

Read Reviews (2)
4 2
Publisher Photo
"A true comfort food, this dish showcases tender carrot slices basking in a luscious cream sauce," shares Sue Davis from Wausau, Wisconsin.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 8 servings

Ingredients

  • 3 pounds fresh carrots, cut into 1/4-inch slices
  • 1 cup chicken broth
  • 2 tablespoons butter
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups half-and-half cream

Nutritional Facts

1 serving (3/4 cup) equals 157 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 297 mg sodium, 20 g carbohydrate, 5 g fiber, 3 g protein.

Directions

  1. In a large saucepan, bring carrots and broth to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender.
  2. Meanwhile, in a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain carrots. Drizzle with cream sauce and toss to coat. Yield: 8 servings.
Originally published as Creamed Carrots in Taste of Home August/September 2006, p23

Nutritional Facts

1 serving (3/4 cup) equals 157 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 297 mg sodium, 20 g carbohydrate, 5 g fiber, 3 g protein.

Reviews for Creamed Carrots(2)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Feb. 23, 2014

I found these carrots quite tasty! I DID scale back on this recipe and I used 1 lb. peeled baby carrots & I'd cooked them in a combination of chicken broth & water until crisp-tender and I did simmer the carrots over low heat until bubbling and I used a sharp knife to test the texture of some of the carrots! For the sauce, I used: 1 Tbsp. butter, 1 Tbsp. all-purpose flour, 1/4 tsp. each salt and pepper & 1/2 cup + 2 Tbsp. 2% REDUCED-FAT MILK instead of the cream to trim off SOME of the calories which are quite high in butter and half/half or regular cream! I just brought the butter, flour, salt, pepper and cream to a boil and stirred until thickened. I didn't time the sauce, but I did watch to make sure that it didn't burn! It came out smooth and I drizzled the sauce over the carrots and tossed them! A tip my Mom recently shared with me: rather than bring water to a boil for cooking, then adding the vegetables, it helped our household to cook the veggies and water together until tender! I am aware that folks have their tried and true methods of cooking veggies! NOTE: I kept the baby carrots as is! I didn't slice them! I think they looked quite nice in the sauce! Thank you, Sue Davis, for your Laura Ingalls Wilder theme meal!~I have the whole series, too & LOVE reading them! delowenstein

MY REVIEW
Reviewed Oct. 1, 2010

These carrots were okay, they just didn't have a lot of flavor.

~ Theresa

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT